Kangaroo Tail Recipes

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KANGAROO TAIL



Kangaroo Tail image

A classic Aussie way of polishing off kangaroo tails. Almost as good as the story I heard when I lived in an Outback town of the chap that got beaten up with the frozen kangaroo tails. by the time the Police had made their way to the bush community the evidence of the crime had disappeared and there were some fellows looking mighty well fed...

Provided by Missy Wombat

Categories     Weeknight

Time 4h20m

Yield 2 serving(s)

Number Of Ingredients 2

1 bottle sweet chili sauce
1 kangaroo tail, skinned

Steps:

  • Fire up the BBQ.
  • Just cut this through the joints and then marinate this with the chilli sauce for 4 hours Cook till soft and keep turning and basting it with the sauce which will take approx 20 minutes.

Nutrition Facts :

KANGAROO TAIL SOUP



Kangaroo Tail Soup image

soupsong.com/Serve hot as a meal , with crusty bread, salad, and red wine, while the cold wind beats against the door. See how to make potato dumplings at the bottom of the instructions. If kangaroo tail not available, and as in my case, probably not, replace with oxtail. If you want to get rid of the fat refrigerate until you can scoop all the fat off the top easily and discard or place a slice of bread on the top of the soup to soak off the fat.

Provided by littlemafia

Categories     Australian

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

6 lbs kangaroo tail, browned (or oxtails)
2 tablespoons olive oil
2 onions, diced
2 carrots, diced
2 celery ribs, with leaves diced
3 garlic cloves, crushed
2 1/2 cups dry red wine
1/2 cup port wine
1/2 bunch fresh thyme (or 2 Tablespoons dried, wrapped in silver foil and pierced with a fork)
2 parsley, storks (roots, or 1 medium parsnip )
1 1/2 cups tomato paste
5 1/2 quarts beef stock
4 cups tomato puree
2 tablespoons salt
2 tablespoons pepper

Steps:

  • Brown the meat in a 450-degree oven, turning over once.
  • Saute the onion, carrrot, celery, and garlic in the oil.
  • Deglaze the pot with the port, add red wine and bring to a boil.
  • Add the tomato paste and the parsley roots (or parsnip) tied together with the thyme. Reduce to a simmer and cook down to half.
  • Add the browned kangaroo tail (or oxtails) and coat thoroughly.
  • Add the stock, tomato puree, salt, and pepper--bring to a boil, then reduce heat and simmer for 90 minutes.
  • Strain completely,add the meat without the bones. Prepare the dumplings.
  • Ladle into bowls and spoon the dumplings into each.
  • Potato Dumplings -Rice 3 potatoes, then stir in 1 egg, ¾ teaspoon salt and ¼ cup flour--beat with a fork til fluffly. Roll into 1-inch balls. Drop in gently boiling salted water and cook for about 10 minutes. Drain and hold until ready to serve.

Nutrition Facts : Calories 274.9, Fat 5.5, SaturatedFat 1.3, Sodium 4343.4, Carbohydrate 30.7, Fiber 6, Sugar 15.7, Protein 12.5

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