Kangaroo Tail Soup recipe
This soup will have you feeling warm and content.
- 1 Kangaroo Tail, cut in joints
- 60g Barley, well washed
- 3 large Brown Onions
- 2 Bay Leaves
- 3-4 Carrots
- 2 blades Mace
- 2 Turnips
- 1 whole Nutmeg
- 3-4 Stalks Celery
- 2 tablespoons fat
- 3 Litres Stock or Water
- 150ml Claret
- Chopped parsley
and cut the vegetables into rough pieces. Melt dripping in a large
saucepan. Add vegetables and allow to cook slowly without
browning for 10 minutes. Add the tail joints, stock, barley, bay
leaves, mace and nutmeg. Bring to boil and simmer slowly for 2-3 hours.
Cool and remove any scum or fat from the surface, then strain. Returned to washed saucepan, season to taste with salt
and cayene and bring to just boiling, then add wine, but do not boil again. Serve with chopped parsley.
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