Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	April 20, 2002 - Issue 59
	Kangaroo Recipes from Down Under

Kangaroo meat has one of the lowest cholesterol levels of all red meat.
Kangaroo Tail Soup
	Ingredients: 1 kangaroo tail, skinned and cut into joints olive oil 115 g (4 oz)butter 1 large brown onion 1 medium carrot, peeled and chopped 2 stalks celery, chopped 1 large parsnip, chopped 2 bay leaves pepper, thyme, rosemary 2l (4¼ pints) water 1 teaspoon salt parsley
Directions:
Heat the oil in a large saucepan and brown the kangaroo joints, a few at a time. Lift out and drain. Melt the butter and fry the onion. Add carrot, celery and parsnip and cook for 8 minutes. Place the kangaroo joints onto the vegetables, add the bay leaves, pepper, thyme, rosemary and water. Cover, bring to the boil, then reduce to a simmer and cook for 3 hours. Season to taste and serve with finely chopped parsley.
Kangaroo Burger
Ingredients: 400 gr Ground Kangaroo 1 Egg 1/2 Cup breadcrumbs 1 Small bunch fresh herbs 1 Onion 2 Garlic cloves 100 ml Tomato sauce 20 ml Worcestershire sauce Salt & Pepper 1 Zucchini 1 Chilli (optional)
Directions:
1. Chop onion, chilli, herbs and garlic finely. 2. Grate Zucchini, add all ingredients into a clean bowl. 3. Mix well. Chill in fridge for 1 hour. 4. Portion into shape and size you require. 5. Chill or cook.
Kangaroo Pepper Steak with Mushroom Sauce
	Ingredients: 1 kg Kangaroo fillet or grilling steaks Some flour 300 g Mushrooms, chopped 1 Onion, finely chopped 3 tb Butter 2 tb Olive oil 400 ml Can of coconut milk 2/3 c Dry white wine 3 ts Coarse ground black pepper 3 Dessert spoons Beerenberg Bavarian prepared Mustard 3 tb Chopped coriander Salt to taste
Directions:
Sprinkle steaks with flour and pepper, and rub in, both sides. Heat oil and quickly cook steaks until juices appear on the top surface, (about 3 minutes per side). Remove steaks to a warm plate to rest. Add butter to pan and saute onion and mushrooms for 4 minutes. Add wine to pan and boil down until almost dry, stirring. Add coconut milk and stir until it starts to thicken. Stir in mustard. Add salt to taste. Pour mushroom sauce over steaks, and sprinkle with chopped coriander. Serve with a side salad.
Aussie Kangaroo Pie
Ingredients: 500 g Kangaroo topside, minced 1 Onion 1 c Stock, meat 1 c Peas, frozen 1/2 c Sauce, tomato 1 pn Nutmeg Salt Pepper 2 tb Flour Water 375 g Pastry, shortcrust, thawed. 1 Pastry, puff, ready-made, thawed. Sauce, tomato -OR- bush tomato relish
Directions:
Saute the mince and onion in a frying pan until brown. Add the meat stock, frozen peas, tomato sauce and seasonings. Stir and simmer for 10 minutes. Stir in blended flour and thicken mixture. Allow to cool. Lightly grease a 23cm deep pie dish and line with shortcrust pastry. Moisten the edges with water and spoon in the cold meat mixture. Top the pie with puff pastry, pressing down gently to seal the edges together. Trim and pinch the edges, brush pastry top with lightly beaten egg and make a small slash in the centre of the pastry. Bake at 230 degrees C for 10 minutes, then reduce heat to 180 degreesC and bake a further 30 minutes. Garnish with tomato sauce or Bush Tomato Chutney/Relish. Serves 4 to 6.

	Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.
	Canku Ota is a copyright © 2000, 2001, 2002 of Vicki Lockard and Paul Barry.
	The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the
	Copyright © 1999, 2000, 2001, 2002 of Paul C. Barry.
	All Rights Reserved.