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Glengyle Kangaroo Roast

Glengyle Kangaroo Roast


Minutes to Prepare: 15
Minutes to Cook: 90


4 Persons

      • Mini Kangaroo Roast, (550g) (marinated or not)
      • 3 rashers bacon, trimmed of most of the fat and rind
      • 1 cup dry red wine (Lambrusca, Shiraz)
      • 1 cup low sodium beef stock or water
      • Black pepper to taste
      • 1 slice wholemeal bread processed into breadcrumbs
      • 2 tsp cornflour
      • 2 tsp white vinegar
      • pinch sugar( optional)
      • 1 tsp ground rosemary
      • 2 cloves
      • 1tsp cinnamon
      • 1 tsp ground ginger
      • 2 sm carrots, Cut in half, then into 1″ lengths
      • 1 med onion, cut in slices
      • 2 sticks celery, in 2″ lengths
      • 250g butternut pumpkin, skin on, cut in 1″ cubes
      • 250g sweet potato, skin on, cut in 1″ cubes
      • 300g sliced large mushrooms or halved button mushrooms


      1. Preheat oven 170C
      2. Put the meat into the roasting dish.
      3. Spread the bacon over the meat
      4. Place the carrot, onion, pumpkin, sweet potato, mushrooms and celery round the base of the meat in the dish.
      5. In a small pan, mix the wine, stock, ginger, cinnamon, and cloves, . Add black pepper to taste.
      6. Bring to the boil, then pour over the meat and vegetables in the roasting dish.
      7. Cover very firmly with foil. Ensure the foil is sealed round all edges of the dish to completely enclose the meat, vegetables and sauce.(or use an oven proof dish with a well fitting lid)
      8. Cook for 1hr – 1 1/4hrs (until cooked)
      9. When cooked, remove meat and vegetables from the juices and stand, covered in a warm place.
      10. Reserve 1 1/2 cups of liquid. (if there isn’t enough add water to make up to required quantity)
      11. In a small bowl , blend cornflour and breadcrumbs, then slowly add 1/2 cup reserved cooking juices and the vinegar.
      12. Return to the pan with the rest of the juices. Bring to the boil, stirring until boiled and thickened.
      13. Check and correct seasoning.
      14. Serve sauce with the thinly sliced meat. and vegetables.

Nutritional Facts

      1. Calories: 288.3
      2. Total Fat: 8.3 g
      3. Cholesterol: 0.0 mg
      4. Sodium: 629.5 mg
      5. Total Carbs: 29.2 g
      6. Dietary Fiber: 6.0 g
      7. Protein: 18.5 g

Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=766497