Grilled Kangaroo Fillet

Name: Grilled Kangaroo Fillet
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 kangaroo loin fillets (about 200g each); 2 tbsp olive oil; 2 cloves garlic, crushed; 1 tbsp native pepperberry or black pepper; 1 tsp smoked salt; Fresh rosemary sprigs; 1 tbsp butter for resting

Roo Steak (ROO STAYK)

Grilled Kangaroo Steak

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 246 kcal

Lean, gamey kangaroo fillet seared rare to medium-rare and rested, showcasing Australia's most distinctive native protein.

Nutrition & Info

Protein 38.0g

Carbs 1.0g

Fat 10.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

cast iron grill pan or barbecue tongs sharp knife

Presentation Guide

Vessel: warm slate board

Garnishes: native herbs, pepperberries

Accompaniments: roasted beetroot, sweet potato mash

Ingredients

4 kangaroo loin fillets (about 200g each)
2 tbsp olive oil
2 cloves garlic, crushed
1 tbsp native pepperberry or black pepper
1 tsp smoked salt
Fresh rosemary sprigs
1 tbsp butter for resting

Instructions

1
Remove kangaroo from fridge 30 min before cooking to come to room temperature.
2
Rub fillets with olive oil, garlic, pepperberry, and smoked salt.
3
Heat a cast iron pan or barbecue to very high heat until smoking.
4
Sear fillets 2-3 min per side for medium-rare. Kangaroo must not be cooked past medium — it becomes tough.
5
Rest the meat on a warm plate, topped with a small knob of butter and rosemary, for 5 min.
6
Slice against the grain and serve immediately.

💡

Did You Know?

Kangaroo meat is so lean (under 2% fat) that it's one of the healthiest red meats available, and kangaroo farming is considered more environmentally sustainable than cattle because they produce virtually no methane.

Chef's Notes

Equipment Tips

cast iron grill pan or barbecue
tongs
sharp knife

Garnishing

native herbs, pepperberries

Accompaniments

roasted beetroot, sweet potato mash

The Story Behind Grilled Kangaroo Fillet

Aboriginal Australians have hunted and eaten kangaroo for over 60,000 years, making it one of the world's oldest continuously consumed meats. Colonial settlers also relied on it, but it fell out of fashion until a 1990s revival driven by sustainability, nutrition, and native food movements. Today it appears on fine dining menus across Australia.

🕐 Traditionally enjoyed dinner 📜 Origins: Indigenous Australian, 60000+ years

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