Monday 14 March 2016

A slight twist on a traditional slow-cooked casserole

Living in Tasmania, there are a number of differences from the mainland that I have come across so far, one of which being the abundance of kangaroo and wallaby meat available for sale. Last Saturday, while wandering around the weekly farmers' markets, I came across a stall selling wallaby meat, so decided to pick up some diced wallaby.

I created the following recipe for a slow-cooked casserole using this tender, lean meat, along with a selection of fresh veggies from the market, but of course you could substitute the wallaby for any other red meat that you prefer.

Slow-cooked Wallaby Casserole

You'll need:

- 500g of diced wallaby (or other meat)
- 1 onion
- 1 zucchini
- 4 large mushrooms
- 3 potatoes
- 1 head of broccoli
- 2 carrots
- 2 tins of diced tomatoes
- 3-4 heaped tablespoons of mixed spices (I used some mixed Moroccan spices, but you could use a mix of turmeric, cumin, paprika, chilli powder, or any other spices that you prefer)
- 2 cups of brown rice to serve

1.  Chop the onion and fry it on a high heat in a large slow cooker or pot until lightly cooked.

2. Add in the diced meat and stir for a few minutes until the outside has browned.

3. Chop the rest of the vegetables and throw them into the pot.

4. Stir everything together, then add the tinned tomatoes and spices, along with enough water so that the casserole will not dry out (I added about 600mL).

5. Turn the heat down to a low simmer, cover the pot, and leave the mixture to cook for 6-7 hours.

6. Once the casserole is almost ready, cook the brown rice, then serve with the casserole.

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