Roo Roast with Red Wine Mushrooms

RECIPE BY Sarah Glover

PHOTOS BY Stefan Haworth

The internationally renowned chef and explorer, Sarah Glover, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to fire-side cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food.

Serves: 6


1 Kangaroo or wallaby leg

2 Cups ghee

250 g Mushrooms, sliced

150 ml Red wine

Pinch of grated nutmeg

Small handful of flat-leaf parsley, chopped

Pinch of freshly ground black pepper



Light your fire and let it burn down for about an hour until you obtain a medium heat. Set up a tripod over the fire.

Grab the roo leg and tie some string about the knuckle. Hang it over the fire and roast for 2 hours, basting with ghee every 15 minutes to add fat – the leg is a very lean cut of meat. I like mine to be medium (if you have a meat thermometer it should be about 70C / 158F).

While the roo is cooking, place the mushrooms in a pot with 1 cup of water and bring to the boil.

Add the wine, nutmeg, parsley and pepper, and season to taste with salt. Let it boil for 2–3 minutes until slightly reduced and thickened. Set aside until the meat is cooked.

Remove the roo from the heat and let it rest for 20 minutes, then slice and dress with the warm red wine mushrooms.

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