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Slow Cooked Kangaroo Tail

Slow cooked kangaroo Tail Made using a modified version of the following recipe http://crossroadsgamemeats.com.au/slo... Preparation Time - 45 minutes Cooking Time - ~5 hours Serves - 4 - 6 people INGREDIENTS: 1 Kangaroo Tail (braised initially, then slow cooked for ~5 hrs in stew) 1/2 cup flour 2 tspn salt flakes Pepper to taste Olive oil 2 Carrots, diced 2 Sticks celery, diced 1 Onion, diced 3 Cloves garlic, roughly chopped 5 Sprigs of thyme 3 Bay leaves 2 Cups Red Wine 1 Cup Beef Stock 1 Can 810g Chopped tomatoes Salt & Pepper to Season 6 Medium potatoes (roughly chopped) Salt and Pepper to taste HOW I COOKED IT: Turn on slow cooker (low heat) In a large bowl or low pan, mix flour, salt and pepper. Roll kangaroo tail in flour mix. Heat a large heavy based pan, (such as a cast iron Dutch oven with a lid), with a generous amount of olive oil. Keep on a medium high heat, and brown off the Kangaroo tail for 3/4 minutes either side. Once golden, take out of pan and set aside. Add celery, carrots, onion, garlic, 2 cups of red wine, thyme and bay leaf, 2 can of tomatoes and beef stock into the slow cooker; stir well and place lid back on. Once simmering, place the kangaroo tail into the slow cooker (if the whole tail is not covered with liquid, add a touch more beef stock). Leave in slow cooker for 4-5 hours (or until meat is flaking off the tail). If the sauce is still a little runny, reduce over a medium low heat until sauce becomes rich and thicker or add flour. At about half way through the cooking session (~2 hours), cut potatoes into quarters and place into slow cooker. After ~4 hours take the meat off the kangaroo tail and add back into the thickened sauce (with bones) Enjoy - Cheers Jamie