As an Aussie I felt morally bound to make the first recipe on this site the one for kangaroo tail stew. In reality, it does not feature much on the menu these days, but still carries significant national historical status.

In fact I have only recently even cooked ‘roo tail stew, despite decades of hunting. I have always tended to fry, grill, bbq, roast and casserole my roo meat.

Roo tail stew is a hearty winter time meal, very tasty and satisfying, best served with chunks of heavily buttered crusty bread and a good red wine.

There are many ways to make a roo tail stew and certainly no particular right or wrong way.  Following is how I have cooked my version of this iconic Aussie dish, and was more than satisfied with the results.

 

[table “” not found /]
[table “” not found /]
[table “” not found /]