-
1
Notes several: First the computer threw fits with Kangaroo shanks therefore it is now Kangaroo Steaks, shanks. Second the last missing ingredient is: 1 boomrang.
-
2
Next up:
-
3
This calls for one can of tomatoes, [41 ea] Now. It has been a while since I experimented with the American version of the can so I took my best guess. Note that measurement is American. IF you make this, add the tomatoes slowly to your consistency and figure you might need a lot less or a lot more. I will correct it as soon as I try it again. I am therefore leaving the Australian measurements intact.
-
4
Now the directions:
-
5
Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 10cm dice and reserve.
-
6
Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent.
-
7
Combine all the Kangaroo meat & Emu ham with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
-
8
Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. Stir for 3 minutes. Taste, adjust seasonings, and add more beer id desired. Simmer for 2 1/2 hours longer.
-
9
Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.
