Directions:
- Brown the meat in a 450-degree oven, turning over once.
- Saute the onion, carrrot, celery, and garlic in the oil.
- Deglaze the pot with the port, add red wine and bring to a boil.
- Add the tomato paste and the parsley roots (or parsnip) tied together with the thyme. Reduce to a simmer and cook down to half.
- Add the browned kangaroo tail (or oxtails) and coat thoroughly.
- Add the stock, tomato puree, salt, and pepper-bring to a boil, then reduce heat and simmer for 90 minutes.
- Strain completely,add the meat without the bones. Prepare the dumplings.
- Ladle into bowls and spoon the dumplings into each.
- Potato Dumplings -Rice 3 potatoes, then stir in 1 egg, 3/4 teaspoon salt and 1/4 cup flour-beat with a fork til fluffly. Roll into 1-inch balls. Drop in gently boiling salted water and cook for about 10 minutes. Drain and hold until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 874.6 Kcal (3662 kJ) | ||
| Calories from fat | 26.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Sodium | 3602.55mg | 150% | |
| Potassium | 2008.4mg | 43% | |
| Total Carbs | 154.19g | 51% | |
| Sugars | 25.82g | 103% | |
| Dietary Fiber | 36.19g | 145% | |
| Protein | 38.06g | 76% | |
| Vitamin C | 22.5mg | 38% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 580.9mg | 58% | |
| Amount Per 100 g | |||
| Calories | 82.43 Kcal (345 kJ) | ||
| Calories from fat | 2.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 4% | |
|---|---|---|---|
| Sodium | 339.54mg | 150% | |
| Potassium | 189.29mg | 43% | |
| Total Carbs | 14.53g | 51% | |
| Sugars | 2.43g | 103% | |
| Dietary Fiber | 3.41g | 145% | |
| Protein | 3.59g | 76% | |
| Vitamin C | 2.1mg | 38% | |
| Iron | 0.2mg | 11% | |
| Calcium | 54.8mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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