Entree: Australia – Western Australia – Kangaroo Fillet (Seared kangaroo fillets served rare with a pepperberry and red wine jus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 kangaroo fillets, approx. 6 oz each
- 1 tsp coarse sea salt
- 1 tsp ground Tasmanian pepperberry or coarsely ground black pepper
- 1/2 tsp lemon myrtle powder or 1/2 tsp finely chopped fresh lemon myrtle leaves
- 2 tbsp (30 ml) olive oil
- 2 tbsp unsalted butter, divided
- 1 small shallot, minced, about 2 tbsp
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or game stock
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp cold butter for finishing the sauce
- Lemon wedges for serving

Show original ingredient measurements

- 4 kangaroo fillets, approx. 6 oz (170 g) each
- 1 tsp (5 g) coarse sea salt
- 1 tsp (2 g) ground Tasmanian pepperberry or coarsely ground black pepper
- 1/2 tsp (1 g) lemon myrtle powder or 1/2 tsp (1 g) finely chopped fresh lemon myrtle leaves
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, divided
- 1 small shallot, minced, about 2 tbsp (20 g)
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or game stock
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 g) cold butter for finishing the sauce
- Lemon wedges for serving

Instructions

Gram weights below are shown as approximate US weights.

1. Pat kangaroo fillets dry and season evenly with sea salt, ground pepperberry, and lemon myrtle. Let sit at room temperature for 15 minutes.
2. Heat a heavy skillet over high heat until very hot. Add the olive oil and 1 tbsp butter. When the butter foams, add the fillets and sear 1.5 to 2 minutes per side for rare, depending on thickness. Remove fillets to a warm plate and loosely tent with foil to rest.
3. Reduce heat to medium and add the minced shallot to the pan. Sauté 30 to 45 seconds until softened but not browned.
4. Pour in the red wine to deglaze, scraping up any browned bits, and reduce by half. Add the beef or game stock and Worcestershire sauce, and simmer until the sauce thickens slightly, about 3 to 5 minutes.
5. Remove the pan from the heat and swirl in the cold butter to emulsify the jus. Taste and adjust seasoning.
6. Slice the kangaroo fillets against the grain, arrange on plates, and spoon the pepperberry red wine jus over the meat. Serve immediately with lemon wedges.

1. Pat kangaroo fillets dry and season evenly with sea salt, ground pepperberry, and lemon myrtle. Let sit at room temperature for 15 minutes.
2. Heat a heavy skillet over high heat until very hot. Add the olive oil and 1 tbsp (15 g) butter. When the butter foams, add the fillets and sear 1.5 to 2 minutes per side for rare, depending on thickness. Remove fillets to a warm plate and loosely tent with foil to rest.
3. Reduce heat to medium and add the minced shallot to the pan. Sauté 30 to 45 seconds until softened but not browned.
4. Pour in the red wine to deglaze, scraping up any browned bits, and reduce by half. Add the beef or game stock and Worcestershire sauce, and simmer until the sauce thickens slightly, about 3 to 5 minutes.
5. Remove the pan from the heat and swirl in the cold butter to emulsify the jus. Taste and adjust seasoning.
6. Slice the kangaroo fillets against the grain, arrange on plates, and spoon the pepperberry red wine jus over the meat. Serve immediately with lemon wedges.