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- Cuisine: Native Australian
Ingredients
2 large kangaroo tails
4 litres brown stock or water
4 large onions
4 cloves garlic
6 cans crushed tomato
1 small can of tomato paste (50g)
3 tablespoons mixed herbs
1/2 cup olive oil
2 tablespoons sugar
1/2 cup bush beans (if available) from Tanami Desert
Warrigal greens (Wild Spinach)
Preparation
Fry the onion in oil. Add the garlic and fry.
Add kangaroo tail and sauté until brown. Add stock or water. Add tomatoes. Add salt and pepper. Simmer until cooked, approximately 3 hours.
Serve with freshly cooked pasta and garnish with Warrigal greens.
Note:
This dish is one of the recipes prepared by the Senior Girls at Lajamanu Aboriginal Community as part of their 'Back to Basics' certificate course, run by NT University chef Steve Sunk.
If you enjoyed this Kangaroo tail recipe (Italian style) then browse more Native Australian recipes, meat recipes and our most popular hainanese chicken rice recipe.
Native Australian Restaurants
Displaying 10 of 71 Native Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Stirling Hotel | Stirling | |
| 2. | Mahogany Inn | Mahogany Creek | |
| 3. | The Boat House by the Lake | Barton | |
| 4. | Red Ochre Grill | Alice Springs | |
| 5. | Ball & Chain Grill | Hobart | |
| 6. | Friends Restaurant | East Perth | |
| 7. | Penfolds Magill Estate Restaurant | Magill | |
| 8. | Red Ochre | North Adelaide | |
| 9. | Dundee's | Cairns | |
| 10. | Ochre Restaurant | Cairns |
Comments (2)
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Red wine or white wine?
The general rule with wine is that red wine, with its richer and deeper flavours, is a great accompaniment to red meats, while white wine works well with white meats (fish and chicken). However take time to experiment, there are plenty of exceptions to the rules and with wine the rules are definitely made to be broken.
Glossary
Praline
A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
