Serves 4
Chop 350g kangaroo steak into 2cm cubes, marinade overnight in half a bottle of red wine with 10 roughly ground peppercorns, 2 bay leaves and 8 juniper berries crushed in a mortar and pestle or with the back of a teaspoon. Remove the meat from the marinade and pat dry, dust with plain floor and brown in a very hot pan with some olive oil. Remove the meat from the pan and gently fry an onion, 2 carrots and 3 sticks of celery. Return the meat to the pan along with the marinade, 2 finely chopped chillis, two cloves of garlic and a sprig of thyme. Bring to a simmer for 2 1/2 hours until the meat starts to fall apart. Remove the bay leaves and the thyme, adjust the seasoning and sprinkle with chopped parsley. Serve with either mashed potatoes, cous cous or polenta.
