📝 About This Recipe
Experience the ultimate taste of the Australian Outback with this lean, nutrient-dense kangaroo steak. Known for its deep, gamey flavor that falls somewhere between venison and lean beef, kangaroo is a sustainable red meat that thrives when treated with high heat and bold aromatics. This recipe features a luxurious reduction of Tasmanian pepperberries and Shiraz to complement the meat's natural earthy sweetness.
🥗 Ingredients
The Meat
- 2 pieces Kangaroo Loin or Fillet Steaks (approx. 200g each, at room temperature)
- 2 tablespoons Extra Virgin Olive Oil (for rubbing and searing)
- 1 teaspoon Sea Salt flakes (to taste)
- 1/2 teaspoon Cracked Black Pepper
The Pan Sauce
- 1 Shallot (finely minced)
- 2 cloves Garlic (smashed and minced)
- 1/2 cup Australian Shiraz or Red Wine (full-bodied)
- 1/2 cup Beef Stock (high quality, low sodium)
- 1/2 teaspoon Tasmanian Pepperberries (crushed (substitute with extra black peppercorns if unavailable))
- 20 grams Cold Unsalted Butter (cubed)
- 1 sprig Fresh Rosemary
- 1 teaspoon Balsamic Vinegar (for acidity)
👨🍳 Instructions
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1
Remove the kangaroo steaks from the refrigerator at least 20-30 minutes before cooking to bring them to room temperature, ensuring an even cook.
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2
Pat the steaks completely dry with paper towels; moisture is the enemy of a good crust.
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3
Rub each steak with a tablespoon of olive oil and season generously with sea salt and cracked black pepper on all sides.
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4
Heat a heavy-based cast iron skillet over medium-high heat until it is wisps-of-smoke hot.
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5
Place the steaks in the pan. Sear for 2-3 minutes on the first side without moving them to develop a deep brown crust.
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6
Flip the steaks and cook for another 2 minutes. Kangaroo is extremely lean and is best served rare to medium-rare; internal temperature should be 50-54°C (122-130°F).
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7
Remove the steaks from the pan and place them on a warm plate. Tent loosely with foil and let them rest for at least 5-8 minutes to allow juices to redistribute.
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8
In the same pan used for the meat, reduce heat to medium and add the minced shallots and garlic. Sauté for 1 minute until fragrant and softened.
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9
Deglaze the pan with the Shiraz, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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10
Add the beef stock, crushed pepperberries, and the rosemary sprig. Bring to a rapid simmer.
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11
Reduce the liquid by half until it reaches a syrupy consistency, about 4-5 minutes.
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12
Remove the rosemary sprig and whisk in the balsamic vinegar and any juices that have collected on the resting plate of the steaks.
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13
Turn off the heat and whisk in the cold butter cubes one by one until the sauce is glossy and thick.
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14
Slice the kangaroo steaks against the grain into 1cm thick slices and arrange them on serving plates.
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15
Generously spoon the red wine and pepperberry reduction over the meat and serve immediately.
💡 Chef's Tips
Do not overcook: Kangaroo becomes very tough and dry if cooked past medium-rare due to its lack of fat. Resting is mandatory: Because the meat is so lean, resting prevents all the moisture from running out when you slice it. Use a meat thermometer: Aim for an internal pull temp of 52°C (125°F) for a perfect rare/medium-rare finish. If you can't find pepperberries, a mix of black peppercorns and a pinch of ground cloves can mimic the spicy, woody flavor profile.
🍽️ Serving Suggestions
Pair with a robust Australian Shiraz or a peppery Cabernet Sauvignon. Serve alongside a creamy parsnip purée or buttery mashed potatoes to soak up the sauce. Add a side of charred broccolini with lemon and garlic for a fresh, crunchy contrast. A garnish of fresh micro-herbs or extra crushed pepperberries adds a professional touch.