FORMULA FOOD - ROUND 1

AUSTRALIA = KANGAROO

We have just eaten our kangaroo stroganoff, which was actually very nice. The meat in its raw state looked like a large piece of liver. After cooking it was very lean & tasted a bit beefy & the texture was that of liver.
Conclusion - surprisingly nice, very low fat too. Would I buy it again? - Probably not!

Here's the recipe:
1tbsp rapeseed oil, 1 sliced onion, 1 crushed clove of garlic, 1lb kangaroo steak (I used rump) cut into thin strips, 200g sliced mushrooms, 1tsp paprika, 1tbsp Lea & Perrins, 2 tbsp brandy, 300ml stock, 100g creme fraiche, salt & pepper.

1. Heat the oil in a pan, add the onion & garlic, reduce heat & cook gently for 5 mins to soften the onion. Turn heat back up & add the kangaroo meat, stir fry for 5 mins until sealed on all sides.

2.Add the mushrooms, paprika, Lea & Perrins & brandy & cook stirring for 2 mins. Add the stock, bring to boil, reduce heat & simmer for 20 mins - stirring now & then.

3.Add the creme fraiche & season. Heat through, but don't allow to boil - as sauce may separate. We had it with rice.