Kangaroo Tail Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

This is the recipe I cooked at Bungaree, the sheep station owned by Richard and Sally Hawker, in South Australia. Make it with oxtail.


  • 1 kg (2–2¼ lb) kangaroo tail pieces (or use oxtail)
  • 50 g (


Remove any skin and sinews from the kangaroo tail pieces and discard, then chop into 5 cm (2 pint) pieces. If using oxtail, trim off any fat. Heat the butter or oil in a large pan or flameproof casserole a