Ingredients

• 500 g walleroo bacon
• 2 tablespoons oil, vegetable
• 1 medium brown onion, chopped
• 1 white onion, chopped
• 2 celery ribs, chopped
• 1 green pepper, diced
• 1 kg kangaroo shanks, red, coarse chopped
• 500 g kangaroo shanks, gry, coarse chopped
• 500 g emu ham, ground
• 2 garlic cloves
• 31 1/2 g tasmanian light red chili peppers
• 31 1/2 g wooroorooka chilies
• 26 1/2 g mount isa dark red chili peppers
• 140 g oregano
• 1 g cumin(fluid measure)
• australian beer(740ml)
• 14 1/2 ounces canned tomatoes, whole, processed
• brown sugar(3 fluid drams)

Directions

1. Notes several: First the computer threw fits with Kangaroo shanks therefore it is now Kangaroo Steaks, shanks. Second the last missing ingredient is: 1 boomrang.
2. Next up:.
3. This calls for one can of tomatoes, [41 ea] Now. It has been a while since I experimented with the American version of the can so I took my best guess. Note that measurement is American. IF you make this, add the tomatoes slowly to your consistancy
4. Now the directions:.
5. . Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 10cm dice and reserve.
6. . Heat the oil in a large heavy pot over medium heat. Add the onions,celery, and green pepper and cook until the onions are translucent.
7. . Combine all the Kangaroo meat & Emu ham with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
8. . Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. Stir for.
9. minutes. Taste, adjust seasonings, and add more beer id desired. Simmer for 2 1/2 hours longer.
10. 5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.