Game Native Foods

Roo Ragu

Roo Ragu
  • 500g roo mince
  • 1 small Spanish onion, chopped finely
  • 1 small carrot, chopped finely
  • 1 tablespoon minced garlic
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • ½ cup beef stock
  • 1 teaspoon fresh thyme
  • ½ teaspoon chili flakes
  • 2 fresh roma tomatoes, medium dice
  • 1 tablespoon tomato paste
  • ½ cup red wine
  • ⅓ cup heavy cream
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon chopped parsley
  • Pasta to serve
  1. Heat a medium saucepan on high heat. Season the mince generously with salt and freshly ground black pepper.
  2. When the pot is quite hot, add the kangaroo, oil and butter all at once. Allow the meat to brown thoroughly, then add the onion and carrot.
  3. Reduce heat and sweat vegetables until they are slightly caramelised, then add the garlic. When the garlic is getting aromatic, add the chili flakes, tomatoes and tomato paste. Cook for another few minutes, and then add the beef stock and wine.
  4. Cover and simmer gently for a half hour.
  5. Drop the pasta in boiling salted water. While the pasta is cooking, add the cream to the Ragù, and turn up the heat to medium low. When the pasta is ready, add it to the Ragù along with the parsley and cheese. Stir to heat through.


Game Native Foods

Kangaroo tacos

Kangaroo tacos
et's face it--most tacos you get in the west, they're nothing like the Mexican ones. For starters, Mexican tacos don't use minced beef or cheese or lettuce--the primary ingredients of the tacos we're familiar with. So it's not just the kangaroo component of this recipe that makes it inauthentic. Instead of using the usual beef in this recipe, I'm using kangaroo. The strong flavour of kangaroo makes for an interesting change. Too, you'll find they're much better than the usual 'gringo' tacos. Kangaroo mince can be had cheaply at most supermarkets. It's very low in fat--'98% fat free', proclaims the packaging--and, yeah, it's delicious. I've said this before, I think, but many people falsely believe kangaroo is tough and dry. It shouldn't be. With the mince, the trick is to marinate it and then cook it low and slow. So yes, these are tacos. A Mexican street food that's come to via the US and then Australia. Inauthentic they may be, but the family--kids in particular--is sure to enjoy them.
  • 400 g kangaroo mince
  • 10 hard taco shells
  • 2 limes, juiced
  • 2 cloves garlic, minced
  • 1 jar taco sauce or tomato salsa
  • ½ red onion, diced
  • ⅓ iceberg lettuce, shredded
  • 2 tbs whole allspice berries
  • 1 tbs whole coriander seeds
  • 1 tbs whole cumin seeds
  • 1 tbs whole white peppercorns
  • 1 tsp coarse chilli powder
  • 1 tsp sea salt
  • 1 tsp sweet paprika
  • oil
  • sliced fresh chilli, to garnish
  1. Put the allspice, coriander, cumin and peppercorns in a small, non-stick frypan. Roast over a gentle heat, shaking the pan occasionally to move the spices around. You'll know they're finished roasting when they smell spectacular. Roasting spices isn't an exact science. Use your senses. Tip the spices into a mortar and grind with the chilli powder, sea salt and sweet paprika until you have a fine powder.
  2. Add 3 tbs of the spice mix and the lime juice to the kangaroo mince in a bowl. Combine thoroughly with your hands. Cover the bowl with cling film and refrigerate for a hour or two.
  3. Heat some oil in a large fry pan over a medium-low flame. Add the garlic and fry until it starts to soften, then add the seasoned mince. Stir and fry until cooked through.
  4. Meanwhile, heat the taco shells in the oven according to the instructions on the packaging.
  5. Don't overstuff the tacos. Add a little lettuce and onion, then add a bit of mince. Spoon taco sauce over the meat. Add chilli slices if using.
  6. Too, the seasoning mix I use. The quantities of spices I give will make for some leftover. Save it and use it for something else within the next few days.
If you like this recipe, visit my cooking blog for more. I have an ever-growing collection of recipes for meat, game, poultry and seafood, including some exclusively Australian things like kangaroo, emu and Morten Bay bugs.


Game Native Foods

Kangaroo Shepherds Pie

Kangaroo Shepherds Pie
  • 1 small onion, chopped
  • 3 garlic cloves, minced or chopped
  • 1 chili, chopped (leave the seeds if desired)
  • 1 medium carrot, chopped
  • 1 small capsicum, chopped
  • 3 bacon rashers, chopped
  • 500g kangaroo mince
  • 2 tbsn tomato paste
  • 2 tbsn worcestershire sauce
  • 2 bay leaves
  • 1 tbsn chopped oregano
  • ½ cup beef stock
  • 5 medium potatoes
  • 2 tbsn butter
  • dash of milk
  • handful of grated parmesan
  • paprika
  1. Fry the onion, garlic and chili until soft. Add the bacon and mince and fry until just browned. Add the carrot and capsicum and cook until soft. Add the tomato paste, stock, sauce and herbs and simmer until most of the liquid has reduced. Pour into a pie dish and top with mashed potato then parmesan and a sprinkle of paprika.
  2. Cook for 20 minutes in a moderate oven.


Game Native Foods

Kangaroo pepper steak

Kangaroo pepper steak
  • 4 kangaroo steaks
  • ½ cup beef or veal stock (either home made or good quality store-bought stuff)
  • 1 tbs freshly crushed black peppercorns
  • 1 tbs freshly crushed green peppercorns
  • 1 tbs freshly crushed white peppercorns
  • 1 tbs sea salt
  • a shot of brandy (or cognac or cheap whisky)
  • olive oil
  • 5 tiny knobs of butter, softened
  1. Rub a little olive oil into the surface of each steak, along with the salt and the cracked peppercorns. Retain any excess peppercorns--you can add them to the sauce at the end.
  2. Pre-heat the pan to medium high. Place the steaks in the pan and fry for 3-4 minutes a side, depending on their thickness and how long they've been out of the fridge. When you turn them, spoon a knob of butter over each one. Once the steaks are cooked, place them on a plate and leave in a warm place. Immediately add the excess peppercorns and the shot of brandy to the pan. Careful, here. If the pan's hot enough, the alcohol could flame up, setting your curtains and/or you on fire. Stir with a wooden spoon while the alcohol reduces. Once it has reduced, add the stock. Once that's reduced by at least half, add the final knob of butter and cut the heat. Stir the butter in and spoon the sauce over the steaks.
My blog, located at, has an ever-growing collection of meat, game, poultry and seafood recipes. If you liked this recipe, be sure to check it out!


Game Native Foods

Kangaroo Chilli Burgers

Kangaroo Chilli Burgers
  • 300 grams kangaroo mince
  • 1 cup kidney beans
  • ¼ cup chopped spring onions
  • 2 chillies (or to taste), chopped finely
  • 1 large egg
  • 1 clove garlic minced or chopped finely
  • 1 tablespoon tomato paste
  • ½ teaspoon each of cumin and tumeric
  • ½ teaspoon rock salt
  • 1 teaspoon chopped fenugreek leaves (optional)
  1. Place the kidney beans, chilli, garlic, spices and rock salt. You can also process this in a food processor minus the salt. I prefer the kidney beans to not be too minced.
  2. In a bowl mix the mince, bean mix, egg and tomato paste.
  3. Roll into patties (about 6 large) and leave in the fridge for an hour at least to set a bit.
  4. Fry on a barbeque or in a frying pan until well browned on each side and cooked through.


Game Native Foods

Kangaroo Chili

Kangaroo Chili
  • 1 tablespoon oil
  • 500 grams kangaroo mince
  • 1 small onion, diced
  • 2 cloves garlic, chopped or minced
  • Dried chili flakes to taste (1 - 3 teaspoons)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Chili sauce to taste (I use one big tablespoon of a hot chili sauce)
  • 440 gram can of diced tomatoes
  • 440 gram can of kidney beans
  • ½ cup of water
  • salt to taste
  1. Heat oil in a heavy based pan. Fry the onion and garlic until soft. Add the mince and fry for a couple of minutes. Add the dried chili and other spices and fry, stirring for another couple of minutes. Stir in the rest of the ingredients and let simmer for at least 30 minutes, stirring occasionally and adjusting taste if needed.
  2. Serve with rice.


Game Native Foods

Easy emu meatballs

Easy emu meatballs with a red wine dipping sauce
  • 1 kilogram emu sausages*
  • ¾ cup red wine
  • ¼ cup beef or veal stock (either home made or quality store-bought stuff)
  • 6 tbs unsalted butter, softened
  • 2 shallots, finely diced
  • 2 cloves garlic, crushed and minced
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • * Emu sausages can be ordered at good butchers and poultry stores. Alternatively, try fresh produce markets such as Queen Victoria Market and Paddy's Market.
  1. Using a paring knife, slit sausages open and extract meat. Take a pinch of meat in your fingers and roll it into a ball. Season with salt and pepper, then repeat the process until you've used all the meat. Fry meatballs over a medium heat for 5-8 minutes or until cooked through.
  2. Meanwhile, heat a tablespoon of butter in a fry pan. When hot, add shallots and garlic. Stir until soft and then add the red wine and stock. When the red wine and stock mixture starts to boil, drop the temperature and allow to simmer for a good 15-20 minutes. The volume should reduce by half, if not more. When wine and stock have reduced, whisk in the remaining butter a tablespoon at a time. Season with salt and pepper and remove from heat.
If you like this recipe, check out my cooking blog at I have an ever-growing collection of recipes for meat, poultry, game and seafood.



Camel meatballs

Camel meatballs
Put aside your mental image of a horrid, spitting beast--camel makes for a wonderful meal. The meat tastes a bit like strong-flavoured lamb, only with a unique, sweet aftertaste that makes pairing camel with sauce a challenge. This mint/yoghurt dipping sauce is the perfect partner for these meatballs, which are sure to be a hit with adventurous guests at your next party.
  • 1 kilogram pack of camel sausages, fully thawed
  • 250g Greek-style yoghurt
  • 2 cloves of garlic, minced
  • 1 Lebanese cucumber
  • a pinch of fresh mint leaves, finely chopped (more to taste)
  • a few drops of lemon juice (more to taste)
  • a little freshly ground black pepper (again, more to taste)
  1. In a bowl, whisk together the yoghurt, crushed garlic, sea salt and a little of the mint. Take the cucumber, slice it in half lengthways and use a tiny spoon (I find one of those ½ teaspoon measuring spoons to be perfect for the task) to scoop out the seeds. Grate both halves of the cucumber into the yoghurt mix, whisk and taste. At this point, you might want to add a little mint. Don't just throw in a stupid amount, as fresh mint is very strong. Whisk in the lemon juice and a little freshly ground pepper. Cover the bowl and place it in the refrigerator for a while.
  2. Take a sausage and, using a paring knife, slit the skin open. Peel the skin away and remove the meat. Take a good pinch of the meat and roll it into a ball. Repeat with the remaining sausages. Season with a little sea salt and black pepper, before pan frying over a medium flame until cooked. Don't overcook, as camel is quite lean.
  3. To serve, simply jam a toothpick into each meatball, so people can dip it into the mint/yoghurt sauce.
For more meat, game, poultry and seafood recipes like this, check out my blog at