How To Cook A Kangaroo Tail

Keep on a medium high heat and brown off the kangaroo tail for 3 4 minutes either side. Heat a large heavy based pan such as a cast iron dutch oven with a lid with a generous amount of olive oil. Heat a little oil and fry the tail sections lightly all over add the stock pancetta and dried mushrooms make sure they are covered with liquid.

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Cook the kangaroo parcels on the hot barbecue or chargrill pan for about 20 minutes turning a few times to ensure they cook evenly.

How to cook a kangaroo tail. Remove the tails from the brine rinse a few times in water. Dust kangaroo tail liberally in flour mix. Brush the cooked kangaroo in the piri piri spiked sauce lay one piece on top of each paper and foil stack and wrap into a parcel.

Place the paper on top of the foil. Directions fire up the bbq. If you ve cut the tail into sections it ll look like a few garlic breads or otherwise it ll be one lovely big silver present.

Once the pan is hot place the oil in the pan wait 1 minute and. In a large bowl or low pan mix flour salt and pepper. This is important for even.

Then put it on the coals of the fire. Ingredients 125 ml cup olive oil 4 large onions 4 cloves garlic 2 large kangaroo tails 4 litres brown stock or water 6 cans crushed tomato 50 g tomato paste 3 tbsp mixed herbs 2 tbsp sugar salt and pepper cup tanami desert bush beans warrigal greens wild spinach. Heap other coals over it.

Wrap it well one layer probably isn t enough. Cover the steak with a pinch of salt on either side and begin heating your pan on medium high heat. The meat should slip off the bones easily.

After about 40 minutes it should be done. Just cut this through the joints and then marinate this with the chilli sauce for 4 hours cook till soft and keep. Let the kangaroo steak rest at room temperature outside the fridge for 10 minutes.