Roast Kangaroo Tail

Des gave me a kangaroo tail. As is his practice, it was frozen with the skin on, so the first task was to thaw it and skin it. Usually of course, to misquote a misquote of Mrs Beeton, the first thing is to catch your kangaroo.  At least I did not have to do that.  I am no good with a hunting boomerang. Neither is Des, he tells me. He uses a rifle. 

Though kangaroo is very lean (and a healthy choice) it has a thick pad of fat along the underside of its tail, which acts as a cushion because the tail is used as a third leg.  This may be why it is a very popular cut.  Des advised me to leave the fat on when cooking the tail, to enhance the flavour and tenderness of the meat.  The skin came off much more easily than I expected, but unfortunately so did the fat. 

Alternate plan needed.  

What I did was this:

  1. Cut the tail in half so it would fit in the oven
  2. Place it on two layers of foil
  3. Season the meat with garlic, salt, pepper, and some lemon and basil
  4. Sprinkle it with olive oil and wrap it in the foil
  5. Place in the oven and bake at 160C for forty minutes
  6. Unwrap it and bake a further 20 minutes at 200

I was not too sure what to expect, but I was most impressed with the result.  My first thought was that the meat had the texture and tenderness of lamb shank and a very similar flavour. 

Delicious. Really, really delicious.

  I am considering trying my lamb shank recipe on my next tail. I think it might be very good. 


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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5 Responses to Roast Kangaroo Tail

  1. Uisce úr says:

    Cheers Yuka. My consent stands. I wish you success with your program.

  2. Yuka Nareta says:

    Dear Mr. Uisce úr

    Hello, my name is Yuka, and I am an assistant director of Japanese TV Program.
    I am contacting you to ask if we can get your permission to use the picture on your website for our TV program.

    We’ll have the show called “Kyoku Town” here in Japan on Jan 19th,
    and we went to Coober Pedy, Australia for filming.

    We found Kangaroo’s tail at super market which we do not normally find in Japan,
    and we would like to show a picture of Kangaroo’s tail Dish to introduce how to cook tails.

    I was wondering if we could use your photo on this page to introduce how to cook tails.

    Please inform me if we can show it on our program.

    Thank you very much for reading my message, and I am looking forward to hearing from you.
    I hope you are having a wonderful day!

    Best Regards,

    • Uisce úr says:

      Yuka, please feel free to use the picture, and my post if you wish. Acknowledgement would be nice. Best wishes!
      Alan (Uisce úr)

      • Yuka Nareta says:

        Hello, Mr. Alan!

        Thank you for writing me back.
        There is a possibility we might not use your photo for this episode, but I will inform you if we use your photo or your post for this episode or in the future!!
        I highly appreciate for your cooperation.
        Thanks again!

        Best Regards,

  3. Pingback: Curried Horse a la Tika | Kummerspeck

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