One of my favorite slow cooker Kangaroo recipes is this Kangaroo Ragu, easy, delicious, and simple to make using kangaroo steak, sun-dried tomatoes, onions, carrots, and celery.

To make Kangaroo Ragu in your slow cooker or crockpot, simply add all ingredients, cover with red wine, and set to cook on low for 6-8 hours or high for 3-4 hours until the meat is tender and flavors meld.

Feel free to share your experiences with this recipe in the comments below! Whether it’s a suggestion for an alteration or just your thoughts on how it turned out, I’m excited to hear from you.

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Can I use a different type of meat if kangaroo is not available?

Yes, you can substitute kangaroo meat with other game meats such as venison or more commonly available options like beef or lamb. These meats also work well for slow cooking and blend nicely with the rich flavors of the ragu.

Slow Cooker Kangaroo Ragu Ingredients

• 300g kangaroo steak, sliced into strips
• 1.5 dozen sun-dried tomatoes or 1 heaped dessertspoon of tomato paste
• 1 onion, roughly diced
• 2 carrots, roughly diced
• 2 sticks of celery, roughly diced
• 2 bay leaves
• A handful of fresh oregano, roughly chopped (or 1 tablespoon dried oregano)
• A few sprigs of fresh thyme, roughly chopped (or 1 teaspoon dried thyme)
• 2-3 cloves of garlic, finely chopped
• 1/2 cup of red wine
• Fresh parsley, chopped, for garnish

How To Make Slow Cooker Kangaroo Ragu

1. Prepare the vegetables and herbs: Wash and roughly chop the onion, carrots, and celery. Finely chop the garlic. If using fresh, roughly chop the oregano and thyme; otherwise, measure the dried herbs.
2. Prepare the kangaroo steak: Cut the steak into strips that are about the same size to ensure even cooking.
3. Combine the main ingredients: In the slow cooker, add the kangaroo strips, sun-dried tomatoes or tomato paste, diced vegetables, chopped garlic, bay leaves, and herbs.
4. Add wine to the mix: Pour the red wine over the ingredients in the slow cooker, stirring to mix everything together.
5. Set the slow cooker: Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours, depending on your schedule.
6. Finish and serve: Check that the kangaroo is tender and the flavors have melded. Serve the ragu over cooked tagliatelle, garnished with freshly chopped parsley.

Recipe Tips

• Enhance the flavors: To maximize the depth of flavor in your Kangaroo Ragu, consider browning the Kangaroo strips in a skillet before adding them to the slow cooker. This extra step caramelizes the meat, adding a rich, complex flavor to the ragu.
• Choose the right wine: Using a full-bodied red wine like Shiraz or Cabernet Sauvignon can greatly enhance the ragu’s flavor. The wine’s richness complements the gamey taste of kangaroo meat, enriching the overall depth of the dish.
• Herb freshness matters: For the best flavor, use fresh herbs rather than dried ones if possible. Fresh oregano and thyme will provide a vibrant, aromatic lift to the ragu, making the dish more flavorful and lively.
• Slow cooking is key: To achieve the perfect tenderness and allow flavors to meld together, cook your ragu on low heat for a longer period rather than rushing the process on high heat.

Recipe Variations

• Alternate meat options: If kangaroo meat is not available or desirable, substitute it with beef or lamb as they both provide a robust flavor suitable for a ragu. Adjust cooking times accordingly to ensure the meat is tender.
• Add more vegetables: To make the ragu more hearty and nutritious, consider adding mushrooms, bell peppers, or diced sweet potatoes. These vegetables blend well with the flavors and add an extra layer of texture and nutrition.
• Experiment with spices: Introduce a pinch of cinnamon or a touch of smoked paprika to the ragu to add a subtle warmth and complexity to the flavor profile, making it uniquely your own.
• Change up the herbs: Instead of oregano and thyme, try incorporating rosemary or basil for a different herbal note that complements the rich flavors of the ragu.

What To Serve With Kangaroo Ragu

I love pairing unique dishes like Kangaroo Ragu with creamy polenta, Sweet Potato Wedges, rosemary roasted potatoes, Orange Glazed Carrots, crisp green beans, and buttered peas.

You can also pair it with a zesty lemon asparagus, Greek Green Beans, or a fresh arugula salad.

How To Store Leftover Kangaroo Ragu

In The Fridge:

To store leftover Kangaroo Ragu in the fridge, first let it cool to room temperature. Then transfer it to an airtight container and refrigerate. It will keep well for up to 3 days. Always reheat thoroughly before serving again, ensuring it reaches a safe temperature.

In The Freezer:

Allow the ragu to cool completely after cooking. Transfer it to a freezer-safe container or heavy-duty freezer bag, and it will be good for up to 3 months. Label the container with the date to keep track.

How To Reheat Leftover Kangaroo Ragu

To reheat your leftover Kangaroo Ragu, place it in a saucepan over medium heat. Stir occasionally, adding a splash of water or broth if it seems too thick or starts to stick. Ensure it’s piping hot throughout before serving. This method preserves the flavors beautifully.

Check out More Slow Cooker Recipes:

• Slow Cooker Kangaroo Tail Soup
• Slow Cooker Kangaroo Stew
• Slow Cooker Sweet Chilli Mud Crab