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Kangaroo Ragu

kangaroo ragu

It’s hard to do justice to a ragu in a photo, especially when it’s a winter dinner and there’s no natural light.  But a ragu in the slow cooker is bliss to come home to on a winter night, and there are a lot more vegetables in this meal than appear.

Vegetables are good.  I can grow most of our own in a very closed-loop system and be responsible about how they are produced. I can feed us in a way that doesn’t take food out of the mouth of our great grandkids.  But a bit of fish, and a bit of red meat, ethically harvested from the wild is good too, and the ethics of eating kangaroo meat is pretty unconflicted for Choice, and for me.

The Recipe:

For two large serves:

Slice 300g of kangaroo steak into strips. 

Plonk it in the slow cooker along with:

  • one and a half dozen sun-dried tomatoes, or tomato paste (about a heaped dessertspoonful)
  • one onion, two carrots and two sticks of celery all roughly diced
  • a couple of bay  leaves
  • a handful of oregano and a few sprigs of thyme roughly chopped (or used dried)
  • two or three cloves of garlic chopped
  • half a cup of red wine

Turn the slow cooker on to low if you will be out all day, or high if it is only a few hours till dinner time.

It’s wonderful over home-made tagliatelle with a bit of chopped parsley to garnish.

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