KANGAROO TAIL SOUP. Recipe

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WHILE I AM AN ENVIRONMENTALLY COMMITTED ADVOCATE, THE SITU IN OZ IS SOMETIMES CONFUSING. BREEDING OCCURS ACCORDING TO CROP OUTCOMES & DROUGHT THEN KNOCKS THE SPECIES ABOUT SAVAGELY. I AM NOT A VEGETARIAN & THEREFORE ENJOY A VARIETY OF MEAT DISHES. I WOULD FIERCELY DEFEND RARE SPECIES. IN OZ KANGAROO MEAT IS READILY AVAILABLE. I BELIEVE IT IS AVAILABLE IN SOME OTHER COUNTRIES BY EXPORT.
KANGAROO MEAT IS ARGUABLY THE MOST PROTEIN CONCENTRATED & FAT FREE MEAT IN THE WORLD. NO WONDER OUR INDIGENOUS PEOPLE WERE HEALTHY BEFORE WE INTRODUCED JUNK FOOD TO THEM!

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $0.17 view details
  • ONE KANGAROO TAIL. (Other forms of Kangaroo meat may work, though the roo tail is rather like ox tail without the greasiness).
  • 2 diced medium sized carrots
  • 1 large diced parsnip
  • One or 2 swede turnips
  • One large onion.
  • A coupe of sticks of celery
  • A satchel of bouquet garni or mixed herbs
  • Salt and pepper corns

Directions

  1. Boil kangaroo until meat is softening
  2. Add vegetables
  3. Cook according to taste

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Nutrition Facts

Amount Per Serving %DV
Serving Size 60g
Recipe makes 4 servings
Calories 25  
Calories from Fat 1 4%
Total Fat 0.1g 0%
Saturated Fat 0.02g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 20mg 1%
Potassium 136mg 4%
Total Carbs 5.75g 2%
Dietary Fiber 1.3g 4%
Sugars 2.72g 2%
Protein 0.62g 1%
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Comments

  • Marcus Taylor
    May 11, 2010
    It would appear that this author has never seen a kangaroo tail with all the attached tendons. Better recipe: slowly boil skinned tail untill all tendons have dissolved into the liquid (about one day over a camp fire); remove bones and any attached meat and allow liquid to cool to a strong jelly. Remove any skim on top. If the billy can be turned upside down and the cooled jelly falls out then the tail has not been cooked enough. When required to be eaten, reheat and add vegetables and herbs to taste.

    Your cook time of 1.5 minutes should be extended to about 8 hours.

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