Kangaroo Tail Soup (2)

This receipt will give you a deliciously flavoured soup, thick enough to make a meal by itself. Allow plenty of time to make it, as the tail needs to marinate for 48 hours before cooking.

So first catch your ‘roo!. Then cut off its tail, skin it and cut into links, or you may be lucky enough to buy from your local butcher.

For the marinade you will need:

  • ˝ cup Olive oil
  • 1 cup Vinegar
  • 1.25 L Water
  • 2 tsp Salt
  • 6 Bay leaves
  • 6 Peppercorns
  • 6 Whole cloves

For the soup:

  • 500g Kangaroo bones
  • 1 Carrot
  • 1 Parsnip
  • 1 tbls chopped parsley
  • 1 cup Claret
  • 1 Onion, large
  • 2 clvs garlic
  • 1 tbls lard
  • 2 tbls plain flour
  • salt and pepper to taste
  • 2 ˝ cups good beef stock


Boil ingredients for the marinade together for 5 minutes, then cool. Put prepared tail pieces in an earthenware basin, pour over the marinade and leave in a cool place for 48 hours. Make the foundation stock by cooking the sliced vegetables in the hot lard until lightly browned, then blend in the flour, cooking until it turns golden. Stir in the stock, strained marinade from the tail, bacon or ham bones, cover and simmer together for 30 minutes. Strain this stock and add the tail pieces, then cover and simmer gently until the meat is tender enough to fall easily from the bones. Remove bones with a slotted spoon, finely chop as much of the meat as you want to leave in the soup, taste for seasoning, add claret and reheat without boiling. Serve with small crutons and a sprinkle of parsley.