Kangaroo Tail & Olive Stew on Soft Roast Garlic Polenta

Preparation info

  • For


    • Difficulty


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.


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


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