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Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | whole | Kangaroo » Tail |
Kangaroo
Kangaroo, (pronounced - kang-guh-ROO). Harvested sustainably from the Australian wild for tens of thousands of years by Indigenous hunters, this rich crimson game meat is an undiscovered gem for curious...
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| 1 | tablespoon | Butter |
Butter
Butter, (pronounced - BUH-tur), is the beloved king of the kitchen that makes everything taste ten times better. It is produced by churning fresh cream or milk until the solid...
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| 3 | medium | Onions » sliced |
Onions
White Onion, (pronounced white UN-yuhn), is the pungent, razor-crisp allium that anchors Latin, Mexican, and classic American cooking. Draped in paper-thin snowy skins, these spheres deliver a clean, sharp bite...
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| 2 | large | Carrots » sliced |
Carrots
Carrots, (pronounced - KAIR-uhts). Bright, earthy, and packed with crisp snap, this iconic taproot vegetable anchors culinary foundations worldwide, most famously alongside celery and onions in classic French mirepoix. Naturally...
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| 3 | stalks | Celery » chopped |
Celery
Celery, (pronounced - SEL-uh-ree). Crisp, pale green, and packed with thirst-quenching freshness, this marshland biennial serves as a cornerstone aromatic across global cuisines. Teaming up with onions and carrots to...
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| 1 | teaspoon | Salt |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
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| 1 | teaspoon | Pepper |
Pepper
Pepper (pronounced pep-er) is the undisputed king of the spice rack, sitting ready on almost every family supper table across the globe. This convenient, pre-ground version comes from dried peppercorn...
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| 7 | whole | Cloves |
Cloves
Cloves, (pronounced - KLOHVZ). Long before ancient spice traders braved perilous oceanic trade routes to harvest these prized aromatic flower buds from Indonesian archipelagos, their intense fragrance captivated royal courts...
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| 2 | teaspoons | Ground Nutmeg |
Ground Nutmeg
Ground Nutmeg, (pronounced - grownd NUHT-meg). Sourced from the inner kernel of the tropical nutmeg tree fruit, this warm, fragrant spice provides an unmistakably sweet, nutty, and woody aroma. Famed...
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| 3 | tablespoons | Soy Sauce |
Soy Sauce
Soy sauce (pronounced SOI saws) is the undisputed heavyweight king of the pantry, packing a dark, glossy wallop of rich umami flavor that wakes up dull dishes in a flash....
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| 2 | cups | Tomatoes » chopped |
Tomatoes
Tomato (pronounced tuh-MAY-toh) is the juicy, ruby-red powerhouse of the vegetable drawer, delivering a spectacular punch of sweet acidity and savory umami that anchors kitchens worldwide. Though botanically a fruit...
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| Prep Time | Process Time | Overall Time |
|---|---|---|
| 20 Minutes | 40 Minutes | 1 hour |
Directions:
Substitutions: For this recipe you can substitute kangaroo tail with oxtail or beef shank.
1. Separate: Carefully slice through the connective tissue to separate the joints of 1 whole kangaroo tail.
2. Brown: Melt 1 tablespoon 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 melted butter until all sides are lightly browned.
4. Sauté: Add 3 medium sliced onions and 2 large sliced carrots to the meat, gently frying the mixture together for 2 minutes.
5. Season: Stir in 3 stalks chopped celery, 1 teaspoon salt, 1 teaspoon pepper, 7 whole cloves, and 2 teaspoons ground nutmeg, continuing to fry on medium heat for 10 minutes.
6. Deglaze: Pour in 3 tablespoons soy sauce and turn the heat to high for 2 minutes, stirring constantly to prevent scorching.
7. Simmer: Stir in 2 cups 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. Shelf Life: Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
12. Savor: Savor every spoonful of this rich, nourishing outback broth.
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Brining chicken in saltwater before cooking can significantly enhance its juiciness and flavor. This simple hack involves soaking the chicken in a saltwater solution, which helps the meat retain moisture and stay succulent throughout the cooking process.
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