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Slow cooked kangaroo Tail

Made using a modified version of the following recipe

http://crossroadsgamemeats.com.au/slo...

Preparation Time - 45 minutes
Cooking Time - ~5 hours
Serves - 4 - 6 people

INGREDIENTS:
1 Kangaroo Tail (braised initially, then slow cooked for ~5 hrs in stew)
1/2 cup flour
2 tspn salt flakes
Pepper to taste
Olive oil
2 Carrots, diced
2 Sticks celery, diced
1 Onion, diced
3 Cloves garlic, roughly chopped
5 Sprigs of thyme
3 Bay leaves
2 Cups Red Wine
1 Cup Beef Stock
1 Can 810g Chopped tomatoes
Salt & Pepper to Season
6 Medium potatoes (roughly chopped)
Salt and Pepper to taste

HOW I COOKED IT:
Turn on slow cooker (low heat)

In a large bowl or low pan, mix flour, salt and pepper.

Roll kangaroo tail in flour mix.

Heat a large heavy based pan, (such as a cast iron Dutch oven with a lid), with a generous amount of olive oil. Keep on a medium high heat, and brown off the Kangaroo tail for 3/4 minutes either side. Once golden, take out of pan and set aside.

Add celery, carrots, onion, garlic, 2 cups of red wine, thyme and bay leaf, 2 can of tomatoes and beef stock into the slow cooker; stir well and place lid back on.

Once simmering, place the kangaroo tail into the slow cooker (if the whole tail is not covered with liquid, add a touch more beef stock).

Leave in slow cooker for 4-5 hours (or until meat is flaking off the tail).

If the sauce is still a little runny, reduce over a medium low heat until sauce becomes rich and thicker or add flour.

At about half way through the cooking session (~2 hours), cut potatoes into quarters and place into slow cooker.

After ~4 hours take the meat off the kangaroo tail and add back into the thickened sauce (with bones)

Enjoy -
Cheers
Jamie