Made this over the Easter break at a mate's place in the high country up near Omeo in the Australian Alps. I didn't have a recipe so I just made this up. Very delicious.
1 skinned kangaroo tail
250 g middle cut bacon, chopped (1/2 lb for metric unbelievers )
2 large onions
2 large carrots
3 large potatoes
3 sticks celery
2 beef stock cubes
1/2 cup pearl barley
3 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt to taste
Server 6 to 8 hungry pirates, or 4 to 6 ravenous ones, plus one dog.
Start in the morning to make a soup for the evening meal, for best results.
Take about 12 inches of the tail (from the thick end) and chop into 3 inch lengths. Give the remainder of the tail to the dog.
Peel then grate the veges (recommend using the grater plate in a food processor)
Put all ingredients in a large stock pot, 3//4 fill with water and slowly bring to the boil. Turn down heat and slow simmer, covered, for about 3-4 hours.
Remove the tail chunks from the soup onto a plate and carefully remove the membranes and tendons from around the meat (by this time the meat will be falling from the bones and the membranes and tendons will have turned to jelly and will separate easily), then cut up the meat into small pieces and return to the soup. Taste and adjust the salt content as desired. Continue to slow simmer for another hour or two, until you're ready to eat.
Serve with fresh bread. Absolutely delicious and a meal on its own. Excellent pirate tucker!
If you can't get a kangaroo tail, you can use three or four pieces of osso bucco instead, still pretty good, but not quite the same as the original!
Left out the bacon - fixed now. N.