Slow cooked kangaroo stew with horseradish crusted potatoes

Ingredients

• 1 kg Paroo Kangaroo Diced
• 2 tbsp olive oil
• 1 large brown onion, peeled and diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 sticks celery, trimmed and diced
• 1 cup beer (preferably a dark ale or stout - we used Coopers Dark Ale)
• 2 cups beef stock
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp dried thyme
• 2 bay leaves
• Salt
• black pepper
• 1 tin (400g) diced tomatoes
• Fresh parsley, for garnish
• 8 large Creme Gold Washed Potatoes, washed and cut into quarters (no need to peel)
• Pink Himalayan salt, to taste
• Sunflower oil (enough to generously coat the baking tray)
• 2 tbsp polenta
• 1 tbsp horseradish crème
• Freshly ground black pepper