Australia Traditional Food | Eating kangaroo Meat

Preheat the oven to 375°F (190°C).

Heat olive oil in a large skillet over medium-high heat until shimmering.

Season kangaroo meat with salt and black pepper.

Sear the kangaroo meat in the skillet until browned on all sides, about 3-4 minutes per side.

Remove the meat and set aside.

Add chopped onion, garlic, carrots, and celery to the skillet; sauté until softened, about 5 minutes.

Stir in red wine and scrape up any browned bits from the bottom of the skillet.

Add rosemary, thyme, bay leaves, and beef stock; bring to a simmer.

Return the kangaroo meat to the skillet, cover, and transfer to the oven.

Cook in the oven for 30-40 minutes until the meat is tender.

While the meat cooks, peel and chop potatoes into chunks.

Boil potatoes in salted water until fork-tender, about 15 minutes.

Drain potatoes and return to the pot; mash with butter and season with salt and pepper.

Remove the kangaroo from the oven and let it rest for 10 minutes before slicing.

Serve the sliced kangaroo with the vegetable sauce and mashed potatoes, garnished with peas.

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