Entree: Australia – Sydney & New South Wales – Grilled Kangaroo Fillet (Lean kangaroo loin fillets marinated and chargrilled, finished with a savory pan sauce)

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 35 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 4 kangaroo fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil, plus 1 tbsp (15 ml) for potatoes
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) soy sauce
- 2 cloves (6 g) garlic, minced
- 1 tbsp (6 g) fresh rosemary, chopped (or 1 tsp / 1 g dried)
- 1 tsp (2 g) lemon myrtle or ground thyme
- 1 tsp (2 g) ground black pepper
- 1 tsp (6 g) sea salt, or to taste
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or veal stock
- 2 tbsp (30 g) unsalted butter, cold, for finishing sauce
- 1 lb (450 g) baby potatoes, halved
- 4 cups (120 g) baby spinach
- 1 small shallot, finely chopped (about 1 oz / 28 g)
- 1 lemon, cut into wedges (for serving)

Instructions

1. Combine 3 tbsp (45 ml) olive oil, red wine vinegar, soy sauce, minced garlic, rosemary, lemon myrtle, salt, and black pepper in a shallow dish. Add kangaroo fillets and turn to coat. Marinate in the refrigerator for 30 minutes to 2 hours.
2. Preheat oven to 425°F (220°C). Toss baby potatoes with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper; spread on a baking sheet and roast 25–30 minutes until golden and tender.
3. Remove fillets from marinade and pat lightly dry. Heat a heavy grill pan or outdoor grill to high. Sear fillets 2.5–4 minutes per side for medium-rare (time depends on thickness), turning once. Remove and let rest on a warm plate 5–7 minutes.
4. Meanwhile, in a skillet over medium heat, add 1 tbsp (15 ml) olive oil and sauté shallot until translucent, about 2 minutes. Deglaze with red wine and simmer to reduce by half, about 2–3 minutes.
5. Add beef stock and simmer until slightly reduced, then whisk in cold butter 1 tbsp (15 g) at a time to finish the sauce. Season to taste with salt and pepper.
6. In a separate pan, briefly wilt baby spinach with a splash of water or a small pat of butter, 1–2 minutes, just until tender. Season lightly.
7. Plate: place roasted potatoes and wilted spinach, rest kangaroo fillet sliced or whole over the greens, and spoon pan jus over the meat. Serve with lemon wedges.