🇦🇺 Australian Cuisine

Grilled Kangaroo Fillet

Grilled Kangaroo Steak

Prep Time 15 min

Servings 4

Difficulty Medium

Calories 246 kcal

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

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.