ForeverEating

Kangaroo Tail Soup

by K. Antipas

Serves 2

This recipe gives a very hearty soup which is a meal in itself. Allow plenty of time to make it as the tail is best marinated for two days before cooking commences. Like oxtail, long slow cooking is essential to extract the full flavor and the bone marrow. Allow 3 hours cooking time.

Ingredients:

Southern Game kangaroo tails

Marinade 1.2 dl olive oil

1.2 dl wine vinegar 1.3 dl water 6 cloves 2 teasp. salt 6 bay leaves 6 black peppercorns

Boil all marinade ingredients together for 5 minutes and set aside to cool. Do not use an aluminium vessel for cooking or marinating. Southern Game Meat's packs of kangaroo tail come already into appropriate 3 cm sections. Remove any thick sinews from the meat if necessary, place in a bowl (preferably glass or china) and pour over the marinade.

Emu Steak in Red Wine

by K. Antipas

500gr Emu steak, chopped

70gr bacon rashers, chopped

150gr onion, chopped

1 clove garlic

10gr flour

30gr tomato paste

125ml red wine

125ml water

5gr beef stock, cube or powder

200gr small mushrooms, halved

10gr chopped parsley

Combine bacon, onion and garlic in a shallow dish, cook for five minutes. Stir in flour, steak, tomato paste, wine, crumbled stock cube and mushrooms. Cover.  Cook for 35 minutes or until steak is tender.  Serve sprinkled with parsley.