1. Separate: Carefully slice through the connective tissue to separate the joints of the kangaroo tail.

2. Brown: Melt the butter in your pressure cooker over medium heat until it turns a light golden brown.

3. Fry: Add the tail pieces to the pot and quickly fry them in the butter until all sides are lightly browned.

4. Sauté: Add the sliced onions and carrots to the meat, gently frying the mixture together for 2 minutes.

5. Season: Stir in the celery, salt, pepper, whole cloves, and nutmeg, continuing to fry on medium heat for 10 minutes.

6. Deglaze: Pour in the soy sauce and turn the heat to high for 2 minutes, stirring constantly to prevent scorching.

7. Simmer: Stir in the chopped tomatoes with their liquid, crushing them down with your spoon as you mix.

8. Submerge: Pour in enough water to completely cover all ingredients, then securely lock the lid onto the pressure cooker.

9. Cook: Bring to pressure until steam escapes, reduce heat to low, and time for 25 minutes before safely venting.

10. Serve: Dish out this rich, hearty wild game soup while it is steaming hot.

11. Mastering rare wild game is easy; enjoy this rich, historic outback broth.