Si­mon Poole’s wal­laby tail stew

Field and Game - - BUSH TO BANQUET -

In­gre­di­ents

• 1 wal­laby or kan­ga­roo tail, ide­ally sep­a­rated/jointed at the nat­u­ral gaps in the ver­te­brae • 1 medium brown onion, diced • 3 cloves gar­lic, chopped • 1 fresh bay leaf • 1 tsp mixed whole spices, pep­per­corn, car­away, ju­niper or cumin, what­ever is at hand • A few sprigs of fresh herbs, rose­mary,

thyme or oregano, what­ever’s handy • 2 tbs olives or ca­pers • 2 tbs sun-dried toma­toes • 1 tbs ba­con drip­pings, oil or but­ter • 1 tin tomato • 1 beer • Salt and pep­per to taste

Method

• Brown tails in ba­con drip­pings/oil in a heavy bot­tom pot or cast-iron ket­tle over high heat. • Add sliced onions and re­duce heat to medium; af­ter five min­utes, stir through chopped gar­lic and spices. Sweat for a fur­ther five min­utes. • Add fresh herbs, beer, toma­toes and a tin amount of wa­ter. Cover, and sim­mer over medium-low heat for three to five hours. • Add olives and toma­toes; ad­just sea­son­ing and re­turn to heat for 20 min­utes.

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