Kangaroo Steak

How to Make Kangaroo Steak

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1. Mix 2 tablespoons of the oil with the garlic, rosemary and pepper in a shallow dish, add the kangaroo and turn to coat. Marinate at room temperature for 30 minutes.

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2. Lift the steaks from the marinade, wipe off most of the garlic so that it does not burn, and season with the salt.

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3. Heat the remaining oil in a heavy frying pan over high heat until it is nearly smoking. Sear the steaks for 2 to 3 minutes on each side for rare to medium-rare, turning only once.

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4. Transfer them to a warm plate, cover loosely with foil and rest for 5 minutes.

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5. Lower the heat to medium and add the wine to the pan, scraping up the browned bits. Boil for 3 minutes until reduced by half.

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6. Add the stock, jelly, vinegar and thyme and boil for 4 to 5 minutes until syrupy and glossy. Strain if you like, and season.

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7. Slice the steaks thinly across the grain, pour any resting juices into the sauce, and serve.

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Tips for Making Kangaroo Steak

• Do not cook it beyond medium. Kangaroo has almost no fat, and once it passes medium it goes dry and tough.
• Get the pan properly hot before the meat goes in. A quick, hard sear gives a crust while the centre stays pink.
• Slice across the grain. Lean game meat has long, firm fibres, and cutting through them shortens them and makes each slice more tender.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Kangaroo Steak

• Sweet potato mash
• Steamed greens
• Roasted beetroot

Storing & Reheating Kangaroo Steak

Best eaten straight away. Leftover cooked slices keep in the fridge for up to 2 days and are best cold, in a salad, since reheating toughens the meat.

Kangaroo Steak FAQ: Common Questions

Kangaroo Steak Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.