Heat fry pan and add a splash of oil then stir fry the kangaroo
meat and the onions until brown.
Add the stock and simmer for 25 minutes.
Add the celery and the carrot and simmer
for a further 25 minutes.
To thicken the gravy add a little corn
flour to cold water and mix in simmering for another 5 minutes.
Add extra stock or water if you would like
to make gravy thinner.