Thread: Wallabies

Originally Posted by Marty Henry

We've found that the tail is the best bit, casseroled like neck chops but the meat on its own just tastes bland.

Tell me more, please Marty. How do you prepare the tail? Just peel it open and chop it through the joints? To be honest I'd never thought about casserole tails... I'm keen to give that a go. The bigger the tails the better, or is a young one the way to go?