KANGAROO IN RED WINE

My son Dale and I really enjoy kangaroo meat dishes . You will need a lot of time to prepare , 4 days and a large pot or 'Dutch ' oven for this dish , well that is what I use . You will also need 2 kg of diced kangaroo meat , dry red wine , bouquet garni, 4 red onions, 20 small onions ( this will be your challenge ... they are called shallots ), dry white wine and 1 x 400gm can of whole champignons . So let's get started , ready ? DAY 1 . Place the kangaro cubes in a large stainless steel bowl , cover dry red wine including bouquet garni . Cover with cling wrap and leave in your refrigerator for 4 days . On the 4 th day when you are ready to cook , drain the kangaroo cubes , retaining the marinade . Peel and slice 4 red onions in a large pot or Dutch oven with 2 tbs of butter/ marg , saute until the onions are tender . Add the kangaroo cubes to the onions in the pot and cook for 10 minutes sealing the kangaroo cubes . Now pour over the marinade and season with cracked black pepper to taste . Now cover the pot and lower the heat to a gentle simmer and cook until the meat is tender about 1 and 1/2 hours . In the meantime , saute the 20 peeled small shallots in a large pan with 2 tbs of butter/ marg until they begin to soften but do not allow to colour . then add 1 cup ( 250 ml ) of dry white wine and poach gently turning until tender . Add the shallots and white wine mixture to the kangaroo along with a drained can ( 440gm ) of whole champignons , 10 minutes before serving . Serve with chopped parsley .