Kangaroo stock

Name: Kangaroo stock
Cuisine: Chinese
Ingredients: 80 ml olive oil; 1 kg kangaroo tail; 2 kg kangaroo bones; ½ celeriac celeriac; 2 carrots carrots; 1 onion onion; 50 g bacon rind; 5 soft ripe tomatoes; 4 juniper berries; 1 whole bulb garlic; 100 g mushrooms; 100 ml port wine; 1 teaspoon salt; black peppercorns; 1 litre red wine; 1 bay leaf; 6 parsley stalks

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

This stock is mainly used for making kangaroo jus to enrich sauces to accompany kangaroo dishes. Brown Veal Stock or Veal Jus can be used instead.

Ingredients

2 kg kangaroo bones
1 kg kangaroo tail
80 ml

Asia
China
Stock
Gluten-free

Method

Preheat the oven to 220°C. Chop the bones and tail into walnut-sized pieces using a heavy cleaver or ask the butcher to do it for you. Heat the oil in a roasting pan, add the bones and bacon rind and roast until light brown.

Roughly dice the onion, carrots and celeriac into mir