Kangaroo steamer | The Cook and the Curator | Sydney Living Museums

Ingredients

• 500g kangaroo fillet, coarsely minced or finely chopped
• 400g speck (or pancetta), finely diced
• 1 onion, finely chopped
• 250ml (1 cup) port wine (or fruity red wine)
• 2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground mace (or ground nutmeg)
• 1/2 teaspoon ground allspice
• 2 tablespoons thyme leaves
• 1 bay leaf
• 3 juniper berries