Add the onions, garlic and carrots and saute until the onions are transaprent. Add the wine and herbs and allow to simmer for a few minutes. Return the meat to the pan.

Add the stock and tomato paste, pumpkin and potatoes. Place in a slow oven (about 170C) and cook slowly for 1 - 1/2 hours.

Add salt and pepper to taste, thicken and serve with lashings of home made damper.

Kangaroo Tail Soup

1 Kangaroo Tail, cut into joints

3 large onions chopped

Clove garlic, crushed

1 cup red wine

2 Oxo cubes

Stick Celery

2 carrots

Parsnip

1/2 teaspoon basil

1/2 teaspoon oregano

2 cups good quality meat stock (an excellent stock can be made with kangaroo tail)

Tablespoon tomato paste

Into a large saucepan pour about 1 tablespoon of olive oil. Seal the meat. Remove from pan.

Add the onions, garlic, diced vegetables and herbs and saute until the onions are transparent. Add the wine and herbs and allow to simmer for a few minutes.

Add the stock and tomato paste. Simmer gently for 2-4 hours.

Add salt and pepper to taste. Serve with lots of fresh damper.

(Source; http://www.aussiegamemeats.com.au/kangaroo_bolognaise.htm)

About Kangaroo Meat