Kangaroo Tail & Olive Stew on Soft Roast Garlic Polenta

Name: Kangaroo Tail & Olive Stew on Soft Roast Garlic Polenta
Yield: For Six
Ingredients: 2 heads of garlic, peeled; 500ml (18 fl oz) diced chopped tomatoes; 2.5 kg (5½ lb) kangaroo tail cut through the bone; Salt and pepper; 1 head of garlic — roast whole in the oven for 35 minutes, then peel and crush; 1 cup sliced basil; 1 teaspoon coarsely groundblack pepper; ½ cup fresh oregano leaves; 400ml (14 fl oz) best green olives (unpitted); 300g (11 oz) carrots, peeled and cut into 1cm (⅓in) dice; 250g (9oz) polenta grains, sieved to remove lumps; 500ml (18 fl oz) brown roast chicken stock; ½ cup fresh thyme leaves; 500g (18 oz) red onions, peeled and thickly sliced; 300g (11 oz) parsnips, peeled and cut into 1cm (⅓in) dice; 1 litre (1¾ pints) brown roast chicken stock; 100ml (3½ fl oz) vegetable oil; 50ml (1¾ fl oz) tamari; ½ cup Asian fish sauce; 300g (11 oz) butternut squash, peeled and cut into 1cm (⅓ in) dice; ¼ cup soya sauce; ½ cup fresh sage leaves; 500ml (18 fl oz) light red wine

Preparation info

For
Six

Difficulty
Medium

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

Now you may wonder where you will get kangaroo tail in England. Hopefully, with the growing interest in this fantastic meat you will be able to find it fairly easily. If not, use oxtail, another favourite of mine.

Ingredients

2.5 kg (5½ lb) kangaroo tail cut through the bone
100ml (3½

Stew
Starter

Method

Heat a deep braising pan on a ring, pour in the vegetable oil and, when it begins to smoke, add the kangaroo tail in batches and brown all over. Remove the tail and add the vegetables and garlic. Sauté for 5 minutes until they begin to brown, then add 250ml (9fl oz) of the stock and bring to a rapid boil, scraping the bottom of the pan to free goodies stuck there. Put the tail back in and add t