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Recipe Kangaroo and beetroot casserole

Kangaroo and beetroot casserole
  • Serves 4
  • 50 minutes
  • Difficulty Easy
  • 8 Ingredients
By

31 Comments

A beautiful pink casserole with lovely earthy flavours.

Ingredients (serves 4)

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic, finely chopped
  • 2 beetroot, peeled and chopped into large pieces
  • 500g kangaroo, diced
  • 1/2 cup red wine
  • salt and pepper to taste
  • mashed potato and peas to serve

Method

  1. Set Philips All-In-One Cooker SAUTE/SEAR HIGH TEMP for 5 minutes. Heat oil in inner pot and fry onion and garlic until starting to soften.
  2. Add kangaroo and cook to brown on all sides.
  3. Add the beetroot, red wine and stir to combine. Season to taste.
  4. Place the lid on the cooker and close. Set the vent to SEAL. Program to PRESSURE COOK MEAT/POULTRY for 35 minutes.
  5. Once the time is up, vent the seal to release the pressure and remove the lid. Set to SAUTE/SEAR HIGH TEMP for 5 minutes and reduce the liquid so that it becomes a thicker sauce.
  6. Serve with mashed potato and peas.

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