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Kiwi Soy-Braised Kangaroo Casserole with Mash Potato


  • 2 tablespoons olive oil
  • 2 onions, finely chopped
  • 200g field mushrooms, sliced
  • 2 garlic cloves, crushed
  • 3 kiwi fruit, pulped
  • 800 g kangaroo fillets or beef, diced in 2cm cubes
  • 2 tablespoons flour
  • 1 (400 g) can diced tomatoes
  • 1 cup red wine
  • 1 cup Kikkoman Soy sauce
  • 1 red capsicum, seeded & diced or sliced
  • 1 tbsp chopped flat-leaf parsley (garnish)
  • 1 tbsp chopped rosemary (garnish)
  • Mash potato for serving either bought or your favourite recipe.

Kikkoman sauce used in this recipe

2hrs 20min
Cook time
Prep time

Kiwi Soy-Braised Kangaroo Casserole with Mash Potato


  1. Preheat oven to 180 deg C
  2. In a large, heavy-based frying pan heat 2 teaspoons of oil over high heat. Add onion, mushrooms and garlic and sauté for 5 minutes, or until soft. Transfer to a large, ovenproof dish (with lid). Add pureed kiwi fruit to kangaroo and marinate for 5 mins.
  3. Once kangaroo and kiwi have marinated lightly coat the meat in flour. Heat remaining oil in a frypan and cook meat, in batches, until well browned. Transfer to a dish with onion mixture.
  4. To the frying pan add tomato, wine, soy sauce and capsicum and gently bring to a boil. Now add this to the casserole dish and stir till combined.
  5. Place in the oven for between 1.5 hours (kangaroo) – 2 hours (beef). Remove lid and cook for a further 30 minutes, or until meat is tender.
  6. To serve place casserole on top of the mash and add herbs and seasoning to taste.
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