Method

• Preheat the oven to 180°C
• If it is a sunny day place the sliced mushrooms in the sun for 15 minutes.  This increases the Vitamin D content.
• Brown the diced kangaroo in the olive oil in a stovetop/oven safe pot.  This step is optional.  If you are pressed for time, you can skip it.  The stew will still be delicious.
• Mix the flour and herbs together.  Add the flour and herb blend to the meat and toss to coat.
• Tuck the onion and carrots into the pot around the kangaroo. Scatter the sliced mushrooms over the meat and vegetables. Add the potatoes on top.   Whisk together the hot water and tomato paste in a glass measuring jug. Pour over the ingredients in the pot. Add the beef stock. Bring to a simmer over high heat.
• Cover the pot and transfer the stew to the centre rack of the oven. Bake for 1 hour or longer until the meat is tender. Remove the lid and continue to bake until the stew has thickened, and the meat is very tender 30 mins or more.  Add the peas and vinegar.  Check the seasoning and replace the lid.  Return to the oven for 5 minutes.
• Add the Warrigal greens or baby spinach leaves just before serving to wilt.
• Serve on its own or with wattleseed damper.

Note: The photo is when I cooked this stew in a camp oven over the coals. To cook this way, just layer the ingredients except the greens and stand the camp oven in hot ash. When you can smell the stew, check to see if it is cooked. Add a little more water if needed to ensure there is plenty of gravy. Stir the greens into the hot stew.

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