From the Kitchen of:  Bonnie
Source:  H@ppy

    This dish is very hard on the kangaroo, but you can substitute oxtail or
    similar, if you don't like the idea of eating an Australian icon. This
    version of the traditional dish is upmarket and modern.

 

1		kangaroo tail
		olive oil
1	large	carrot
2	sticks	celery
1	large	parsnip
1	small bulb	celeriac
100	gm.	butter
1	large	brown onion
2		bay leaves
1	tsp.	finely-ground black pepper
		water
1	tsp.	sea salt
		parsley

Heat the oven to 200°C or 400°F. Run the kangaroo tail through a little
olive oil and put it in the oven until the tail browns all over.
While the tail is browning, wash the vegetables and dice them very finely.
Keep each vegetable in a separate pile. Melt the butter in a pot and fry the
onion. Then add all the remaining vegetables, one at a time. Cook them very
slowly for about 10 minutes.

Place the kangaroo tail on top of the vegetables, add the bay leaves and
pepper, and cover with water to at least 10 centimetres (4 inches) above the
top of the tail. Bring to the boil, then reduce to a simmer. Cook until the
meat comes off the bones easily.

Season to taste and serve with lots of finely-chopped parsley.