Kangaroo Milk Bread Casserole
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Kangaroo Milk Bread Casserole
Recipe by Nornie Bero
Ingredients
1-5kg ground kangaroo mince
1 large onion diced
5 teaspoons curry powder
1 tablespoon whole pepperberry
1 teaspoon ground cumin
1 teaspoon dried saltbush
1 teaspoon turmeric
4 pepper berry leaves
4 cloves garlic minced
2 tablespoons butter
¼ cup sultanas
3 tablespoons tomato paste
2 tablespoons spoon lemon juice
1 teaspoon lemon zest
1 tablespoon apple cider vinegar
¼ cup Worcestershire sauce
2 large eggs
Pinch cayenne pepper
1.5 cup milk
3 cups bread insides
2 good pinches of sea salt
METHOD
Preheat oven to 180 degrees Celsius. You’ll need a large skillet or oven proof pot.
Heat oil on a medium heat.
Add onions cook until softened 4-5minutes.
Add spices and cook for 3minutes, then add garlic, kangaroo mince, pepperberry leaves, tomato paste and cook for 3-5minutes.
Add in Worcestershire, lemon juice, lemon zest, apple cider, sultanas and simmer for 7minutes. Season well.
In a bowl, add the bread and soak it ½ cup milk for 5 minutes. Squeeze out milk from bread keeping the liquid, then add milk bread to skillet mix to combine. Flatten meat top evenly,
Add rest of milk to bread liquid, add eggs and a pinch of pepperberry, and season.
Pour the mixture on top of the casserole and bake in oven until golden brown for 35-45minutes until firm. Serve from the skillet.
