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 the ingredients from the sage to the tomatoes; return to the boil before reducing to a simmer and putting the lid on. The stew can be
Now make the polenta. Bring the wine and stock to the boil. Pour the polenta into the simmering liquid in a steady stream, whisking as you go. When it returns to the boil stir in the garlic, tamari, pepper and basil and simmer for 5 minutes.
At home I serve the polenta and stew in two large, separate bowls with plenty of oven-toasted sweet potato bread. If this sounds appealing, prepare the bread by breaking into uneven chunks and drizzle with lots of good olive oil, salt and pepper before toasting in the oven at 200°C/390°F/Gas 6 for 15 minutes.
© 1997 Peter Gordon. All rights reserved.