Love a delicious Casserole!  It is certainly not the weather for it at the moment but this was SO good!

2 Teaspoons of Australian Outback Coffee Meat Rub
Intense Garlic Olive Oil to marinate
500 grams of Kangaroo Fillet (You can substitute with Lean Beef)
1 Cup of Beef Stock
1 Tablespoon of Tomato Paste
2 Carrots diced
1 Cup of Frozen or fresh peas

Dice the kangaroo and pop into a marinating dish or snap lock bag. Add the spices and enough oil to evenly coat. A few tablespoons should be enough. Place into the fridge to marinate for at least half an hour, (the longer the better!, plan ahead and marinate overnight if you can to bring on those intense flavours) Heat a non stick pan with a lid or your favourite stove top casserole dish. Brown the kangaroo, add the beef stock and carrots and let it simmer on low with the lid on until the meat is melt in your mouth tender (I let it simmer for 3 hours on very low) Stir it ocassionally. Add the tomato paste and peas and let it simmer until the peas are tender. I used my Chef’s Tool Box roasting pan on the stovetop for this recipe. You could do this in the oven also or your slowcooker or pressure cooker! Serve with YIAH Country Onion & Chives Mash!

#YIAHLEAH

www.leahrose.yourinspirationathome.com.au