How to cook kangaroo tail

How to cook kangaroo tail

This will probably be my shortest post ever, as it's pretty simple.

Where's my tail?

Out in the bush (i.e, west of the Divide), supermarkets often sell kangaroo tail. Big monsters of things, they're usually in the freezer section and are like a massive hairy club. They don't seem to make it to the city (certainly, I've never seen them), and I reckon it's because people in the bush know they're onto a good thing. Most kangaroo meat is very lean (so quite healthy for a red meat), but the tail is one of the few places that has a fair bit of fat, adding succulence and a rich flavour. Several times I've heard Aboriginal people describe it as "a meal in itself". It's messy and very tactile to eat, like chowing down on a crab (you'll need a good wash afterwards), but good fun and dead easy to cook on a campfire.

Method

First, take your tail (defrosted) and burn the hair off. This involves either chucking it on a fire for a minute or two, or somehow holding it over a fire and singeing it until black all over.
Then wrap it in alfoil. Wrap it well - one layer probably isn't enough. If you've cut the tail into sections, it'll look like a few garlic breads, or otherwise it'll be one lovely big silver present.

Then put it on the coals of the fire. Heap other coals over it.

After about 40 minutes, it should be done. I was recently told one of the best ways to check it is to stand on it, and if it is a bit squishy, it is done. If still hard, then put it back on. You can also try opening up a bit and seeing if the meat is cooked.

Then, let it cool a little (that fat will be quite hot) before attempting to wrestle with your meal.

Bon appetite.