Kangaroo is best served medium rare and due to its low fat content, should not be overcooked – with the exception of sausages and mince, which must be cooked thoroughly.
Some flavours that go particularly well with kangaroo meat are: garlic, rosemary, juniper, mountain pepper (or pepper) and fruity flavours such as – plum, red currant, quandong or orange. However, you can use kangaroo meat as a substitute for other red meats in most recipes.
Here are our top tips for cooking the perfect kangaroo fillet or steak:
- MARINATE – for best results, marinate kangaroo in olive oil and cracked black pepper for at least 1 hour prior to cooking (you can also add other flavours). Remove from the fridge around 20 minutes before cooking, so the meat is not too cold when it hits the pan.
- COOK – in a hot pan/bbq on high heat for around 4 minutes on each side for a medium-rare finish.
- REST – once cooked, transfer to a plate, cover with foil and allow to rest for 5-10 minutes before slicing (this is an important step to cooking perfect kangaroo!).
* NOTE: Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stove/oven used.