Kangaroo or Goat Bourguignon

I've been experimenting with kangaroo (and today goat) to create an alternative to bœuf bourguignon. This is how I've been making it:

Ingredients:

• 500g kangaroo rump or diced goat


• Olive oil as required


• 1 stick celery (diced)


• 2 carrots (1 diced, the other sliced into rounds)


• About 10 eschalots (small shallot onions)


• About 6 cloves of garlic, chop half, just crush the others


• About 3 birds-eye chillies


• Fresh garden herbs (I used rosemary, oregano, sage and thyme today)


• 2 pontiac potatoes (more if you want to serve with mashed potatoes - I recently tried mashed yams successfully) chopped to bite size


• About 1 cup plain flour, slat and pepper and chilli (today I used smoked pimento powder with goat)


• About 250g button mushrooms


• About 500ml of a good red wine (today I used Sandalfords Shiraz 2011)


• Optional: chopped Swedes, turnips, or any other of your favourite root vegetables...

Method:

1. Prepare vegetables beforehand.


2. Add flour mix to a bowl and coat the meat generously in the flour mix.


3. On a medium heat, add a dash of olive oil to the pot then brown the meat in batches (resting the browned pieces in the upturned lid of the pot works best) so that the individual pieces are not touching. Turn the meat with tongs, and occasionally scrape the bottom of the pot with a wooden spoon to prevent the flour from sticking and burning Leave aside once finished.


4. Add the eschalots then deglaze the pot with a splash of red wine. Add the celery, diced carrot, garlic, chillies and herbs, then a splash of water. Cook for about ten minutes or until the vegetables start to soften.


5. Return the browned meat to the pot, add the remaining vegetables (except the mushrooms).


6. Add about 500ml of the wine and a good dash of salt and pepper.


7. Bring to the boil, then cook for about 40 minutes on low heat - I use a diffuser. Scrape the bottom occasionally to prevent burning.


8. Add the mushrooms, salt and pepper to taste, then cook for a further 20 minutes on low heat.


9. Check again for flavour (salt and pepper).


10. Serve in a bowl with a spoon and some crusty bread as a side, or add mashed potatoes to the bowl before adding the stew.