We had this delicious specialty during our outback trip visiting Uluru and learned how the Aboriginals prepare it. Sooooo delicious! Tastes a bit like lamb.
Kangaroo Tail Aboriginal Style
Print recipe
| Serves | 2-4 |
| Prep time | 45 minutes |
| Cook time | 1 hour, 30 minutes |
| Total time | 2 hours, 15 minutes |
| Meal type | Main Dish |
| Misc | Serve Hot |
Note
We learned how to make this in the bush the way the Aboriginals do it. They would usually do it with a whole kangaroo though :). Tastes incredibly delicious!
Directions
| Step 1 | Ask your most trusted butcher for a kangaroo tail with (still the skin on). |
| Step 2 | Make a bush fire on a sandy place. Get the fire going long enough to have burning charcoal. |
| Step 3 | Put on fireproof gloves and bream the tail in the open fire for a few seconds. Then scrape the burned hair off with a knife. |
| Step 4 | Take a shovel and dig a hole in the sandy ground that is 30cm deep and has the length of your tail. |
| Step 5 | Fill the whole with a base layer of burning charcoal. Place the kangaroo tail on top and cover it with another layer of charcoal. |
| Step 6 | Close the whole with sand and put a stone on that spot, so you know where it is and don't step on it accidently :). |
| Step 7 | Depending on your charcoal and size of your tail, leave it for 1 - 1 1/2 hours. |
| Step 8 | Open the hole and take the tail out. Cut into the skin carefully and peel it off starting at the top of the tail. |
| Step 9 | Cut off any fat and serve it hot. For the proper Aboriginal experience, eat without fork and knife and just bite into it ;). ENJOY! |