Kangaroo Stew Wednesday, April 4, 2012


Kangaroo- loin 2 lbs
Yellow onions 2 cups
Celery 1 cup
Carrots 1 cup
Potatoes 2 cups
Red peppers 1 cup
Olive oil ¼ cup
Kosher salt 2 tsp
Black pepper 3 tsp
Thyme 1 tsp
Garlic 2 cloves
Beef Stock 1 gal


1. Cut Kangaroo into bite size pieces, in a hot stock pot add olive oil and cook on medium heat.
2. Add vegetables and sauté with meat until tender
3. add garlic and cook for 5 more min.
4. Add salt, pepper and thyme.
5. Add beef stock and simmer covered for 2 hours.
6. adjust seasoning and serve, garnish with diced green onions.

Chef Carideo tells me that this works nicely with lean pork. I will let you decide which you like better.
Bonus Recipes:
Chicken Tortilla Soup

Chicken stock 2 gal
Chicken- cubed 3 lb
Olive oil 1/4 cup
Green peppers 4 cups
Onion yellow- diced 4 cups
Garlic 3 TBSP
Corn 4 cups
Canned diced tomatoes 4 cups
Cajun seasoning 2 TBSP
Black beans 48 oz

1. In stock pot add oil, peppers, and onion, sauté on medium heat until tender. Add chicken, garlic and corn and cook for 10 more minutes.
2. Add stock, tomatoes and Cajun seasoning.
3. Dtrain beans and rinse well then add to soup last and simmer for 5 more minutes.


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