Kangaroo & Red Wine Casserole

Kangaroo & Red Wine Casserole


Go home Skippy, you’re drunk. But seriously though, did I ever mention that kangaroo and wine go really well together? Well, they do (I told you kangaroo had a classy side.)

Seriously now, jokes aside. The whole purpose of The Roo Movement is to make kangaroo a staple in every household in our beautiful country for a sustainable future and to make that happen we’ve developed a recipe that utilises every Australian household’s favourite style of cooking. No fuss. So we give you our kangaroo & red wine casserole that cooks right in your slow cooker to tender perfection. This is sure to be a classic for the generations…and did I mention that kangaroo and wine go really well together?


Serves: 8
Time: 4 hours 20 minutes


  • 2 tbsp oil

  • 1 kg kangaroo, diced

  • 2 tbsp plain flour

  • 8 shallots, peeled and halved

  • 3 cloves garlic, thickly sliced

  • 1 tsp paprika

  • 1 cup red wine

  • 400g can diced tomatoes

  • 1/4 cup tomato paste

  • 1 tsp sugar

  • 1 tbsp fresh thyme leaves

  • 1 tbsp pepperberries, whole (optional)

  • 250ml sour cream 


Heat half the oil in a large saucepan. Add kangaroo in batches and cook for 3-4 minutes on each side until browned. Transfer to a slow cooker and sprinkle with flour.

Heat remaining oil in the same saucepan then add the shallots and cook over medium-low heat until softened. Add garlic and smoked paprika and cook for a further minute until fragrant. Add wine and bring to the boil. Pour mixture over the kangaroo. Stir in tomatoes, tomato paste, sugar, thyme and pepperberries. Cover slow cooker and cook on HIGH for 4 hours or until just tender.

Stir through the sour cream and allow to simmer a further 10 minutes until heated through.

Serve with mash, steamed beans and some crusty bread for a perfect dinner.