Kangaroo tail can be cooked low and slow, giving you a rich and tender stew.






Skill level

Average: 4.6 (4 votes)


  • 16 kangaroo tail pieces (see Note)
  • sea salt & ground black pepper
  • ¼ cup flour
  • ½ cup olive oil
  • 12 pickling onions, peeled
  • 200 g button mushrooms, halved
  • 250 g smoked bacon, chopped
  • 2 cloves garlic, crushed
  • 300 ml dry red wine
  • 300 ml beef or game stock
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 tbsp corn flour
  • 1 tbsp cold water
  • mashed potato (try Heston Blumenthal's perfect mash) and steamed greens, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Season kangaroo tail with salt and cracked black pepper and dust in flour.

Heat half the olive oil in a large heavy-based casserole dish or saucepan (with a lid for later) over a medium-high heat. Add the kangaroo pieces in batches and cook until browned on both sides. Remove and set aside.

Heat the remaining oil in the same pan and cook the pickling onions and mushrooms in batches for 5 minutes each or until browned. Remove and set aside separately.

Add the bacon and cook, stirring occasionally, for 5 minutes or until golden but not crisp. Add the garlic for the final minute of cooking.

Return the kangaroo and pickling onions to the casserole. Add the wine, stock, thyme and bay leaves. Bring to the boil, reduce heat to low and simmer, covered, for 1.5 hours. Return the mushrooms to the casserole and cook for a further 30 minutes or until meat is tender and falling off the bone.

Using a slotted spoon remove the kangaroo, bacon, onions and mushrooms to a serving dish. Combine cornflour and 1 tablespoon cold water together in a cup, mixing to a smooth paste. Add to the cooking liquid and bring to the boil, stirring constantly, until it thickens. Return kangaroo and ingredients to the pot and combine.

Serve bourguignon with mashed potato and steamed greens.


• Kangaroo tail is available from some butchers and specialist retailers; this recipe was developed using two packets of Paroo Premium Kangaroo kangaroo tail. 

• If serving four, freeze half this dish for another time.


Recipe and image from K-ROO.