Amount
Ingredient
Preparation



500
grams
bacon

walleroo



2
tablespoons
vegetable oil





1
each
onion

yellow, chopped



1
large
onion, white

chopped



2
each
celery stalks

chopped



1
each
green bell pepper

diced



1
kg
kangeroo shank

red, coarsely chopped



500
grams
kangeroo shank

grey, coarsely chopped



500
grams
emu ham

ground



2
Garlic
cloves





31 1/2
grams
red chiles

tasmanian light red



31 1/2
grams
chile peppers

wooroorooka



26 1/2
grams
red chiles

mount isa dark red



140
grams
oregano





1
grams
cumin, gound

fliud measure



740
ml
beer

Australian, large bottle



28
ounces
tomatoes, canned

whole



3
drams
brown sugar

 1    Boomerang

1. Fry the bacon in a skillet over medium heat. Drain the strips on paper
toweling and cut into 1cm dice and reserve.

2. Heat the oil in a large heavy pot over medium heat. Add the onions,
celery, and green pepper and cook until the onions are translucent.

3. Combine all the Kangaroo meat and Emu ham with the ground chile, garlic,
oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up
any lumps with a fork and cook, stirring occasionally, until the meat is
evenly browned.

4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil,
then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a
boomerang over the pot 14 times each hour from this point on. Stir for 3
minutes. Taste, adjust seasonings, and add more beer id desired. Simmer for
2 1/2 hours longer.

5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving
the boomerang over the pot.