Aunty Es’s Famous Braised Roo Recipe

A Recipe for Makuru Season - Winter.

Warming, slow cooked foods are important during Makuru season so that our internal body stays warm and our immune system is robust.

Traditionally during Makuru grazing animals such as kangaroo became a major focus in the diet.

Kangaroo is a good choice of meat when it comes to sustainability and environmental impact as kangaroos are abundant and don’t compact and damage the soil in the same way as cattle.

This recipe comes from Aunty Esme, a respected Elder and proud Noongar woman from Wadani Boodja, currently residing in Yamatji Country.

Aunty Es is proud to share culture and inspire others to create meals and memories using the foods, flavours and knowledge of First Nations peoples.

By sharing recipes and knowledge it helps to celebrate First Nations peoples, their voices and resources and works towards strengthening communities through the reclamation of First Nations knowledge.

So enjoy this recipe, it has a special place in my heart.

INGREDIENTS

• The butt of a young roo

• Onions & garlic

• Mushrooms & bacon

• Salt reduced beef stock

METHOD

• Dice the roo, onions & garlic.

• Chop up bacon and mushrooms.

• Fry garlic and onions and put in big pan.

• Roll roo in seasoned flour and brown in small batches, put in with garlic and onions.

• Add bacon and mushrooms and stock, cook slowly over medium heat, stirring often.

• Test when meat is tender and stock has reduced to a gravy consistency - it’s done!

TIP

• There’s no specific quantity of ingredients, just judge how much of the garlic, onion, bacon and mushrooms you need for the roo.