500 g Walleroo bacon
2 tb Oil,vegetable
1 Brown onion,medium,chopped
1 White onion,chopped
2 Celery stalks,chopped
1 Green pepper,diced
1 kg Kangaroo shank,red,coarse ch
500 g Kangaroo shank,gry,coarse ch
500 g Emu ham,ground
2 Garlic cloves
31 1/2 g Tasmanian light red chile
31 1/2 g Wooroorooka chile
26 1/2 g Mount Isa dark red chile
140 g Oregano
1 g Cumin(fluid measure)
Australian beer(740ml btl)
1 cn Tomatoes,whole(4l ea)
Brown sugar(3 fluid drams)
1 Boomerang
1. Fry the bacon in a skillet over medium heat. Drain the strips on
paper toweling and cut into 10cm dice and reserve.~ 2. 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.~ 3. 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.~ 4. 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
Submitted By MICHELLE BRUCE On 11-24-94 2132