📝 About This Recipe
Kangaroo is a lean, sustainable protein that offers a sophisticated, gamey flavor profile similar to venison but with a distinct Australian terroir. This recipe features a succulent loin rubbed with aromatic mountain pepperberry and wattleseed, then roasted to a perfect medium-rare to maintain its incredible tenderness. Finished with a rich, glossy red wine reduction, it’s an elegant centerpiece that showcases the best of modern Australian bush-inspired cuisine.
🥗 Ingredients
The Kangaroo
- 800 grams Kangaroo Loin (Fillet) (at room temperature, silver skin removed)
- 2 tablespoons Olive Oil (high smoke point preferred)
- 30 grams Unsalted Butter (for pan-basting)
- 3 cloves Garlic (smashed)
- 3 sprigs Fresh Thyme
The Dry Rub
- 1 tablespoon Tasmanian Pepperberries (coarsely cracked)
- 1 teaspoon Roasted Wattleseed (ground)
- 1.5 teaspoons Sea Salt (flaky)
- 1/2 teaspoon Dried Lemon Myrtle (optional, for citrus notes)
Red Wine Reduction
- 1 cup Dry Red Wine (preferably Shiraz or Cabernet Sauvignon)
- 1/2 cup Beef or Game Stock (high quality, low sodium)
- 1 piece Shallot (finely minced)
- 1 tablespoon Red Currant Jelly (for sweetness and shine)
- 20 grams Cold Butter (cubed, to finish the sauce)
👨🍳 Instructions
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1
Remove the kangaroo loin from the refrigerator at least 30 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the lean meat.
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2
Preheat your oven to 200°C (400°F). Pat the loin completely dry with paper towels; moisture is the enemy of a good sear.
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3
In a small bowl, combine the cracked pepperberries, wattleseed, sea salt, and lemon myrtle. Generously coat the loin on all sides with the spice rub, pressing it firmly into the meat.
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4
Heat the olive oil in a large, oven-proof heavy-based skillet or cast-iron pan over medium-high heat until the oil is shimmering and just starting to smoke.
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5
Place the loin in the pan. Sear for 2 minutes per side until a deep, dark crust has formed. Do not crowd the pan.
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6
Add the 30g of butter, smashed garlic, and thyme sprigs to the pan. As the butter foams, spoon it over the meat for 1 minute to infuse with aromatics.
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7
Transfer the entire skillet to the preheated oven. Roast for 5-8 minutes. Use a meat thermometer to check for an internal temperature of 52°C (125°F) for rare or 55°C (131°F) for medium-rare.
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8
CRITICAL STEP: Remove the loin from the pan and place it on a warm plate. Tent loosely with foil and let it rest for at least 8-10 minutes. The juices will redistribute, ensuring a tender result.
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9
While the meat rests, make the sauce. Discard the excess fat from the skillet but keep the browned bits (fond). Place the pan back on medium heat.
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10
Add the minced shallots and sauté for 1 minute until softened. Pour in the red wine, scraping the bottom of the pan to release the flavor.
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11
Add the stock and red currant jelly. Simmer rapidly until the liquid has reduced by half and is thick enough to coat the back of a spoon.
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12
Whisk in the cold cubed butter one piece at a time until the sauce is glossy. Season with salt and pepper to taste, then strain through a fine-mesh sieve.
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13
Slice the kangaroo loin against the grain into 1-inch thick medallions. The meat should be a vibrant pink color.
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14
Fan the slices on a warmed platter and drizzle generously with the red wine reduction. Serve immediately.
💡 Chef's Tips
Never cook kangaroo past medium-rare; because it is so lean, it becomes tough and dry very quickly if overcooked. If you cannot find Pepperberries, use a mix of black peppercorns and a pinch of ground cloves for a similar warmth. Always use a meat thermometer; 2 minutes can be the difference between a succulent roast and a dry one. Resting the meat is non-negotiable—it allows the muscle fibers to relax and retain their moisture. Ensure your pan is screaming hot before searing to get that characteristic caramelized crust without overcooking the center.
🍽️ Serving Suggestions
Pair with a bold Australian Shiraz or a peppery cool-climate Syrah to complement the spice rub. Serve alongside a creamy parsnip purée or roasted sweet potatoes to balance the savory game flavors. Steamed garlic broccolini or salt-baked golden beets provide a fresh, earthy contrast. A side of quandong or spicy plum chutney adds an authentic Australian bush-food touch. Finish the plate with a sprinkle of fresh micro-herbs or toasted macadamia nuts for texture.