Recipes / Kangaroo Tenderloin

Cooking Kangaroo: A Comprehensive Guide
Kangaroo meat, particularly the tenderloin, is a unique culinary experience. It’s lean, gamey, & packed with protein, making it a great alternative to more traditional meats. However, due to its lean nature, it can be tricky to cook correctly. Refer below to a comprehensive guide on how to best cook a kangaroo tenderloin.

Kangaroo meat products can be prepared in a variety of dishes using various cooking methods. Generally fat content in other meats mean they can be cooked to a well-done state. In comparison kangaroo meat, because of its low fat content can dry out during the cooking process. It is therefore
recommended to not overcook kangaroo meat to retain moisture & flavour.Some flavours that go particularly well with kangaroo meat are: garlic, rosemary, juniper, mountain pepper (or pepper) & fruity flavours such as – plum, red currant, quandong or orange. Although it is easy to adapt most meat recipes & replace other meats with kangaroo instead, & following the cooking tips below.

Kangaroo meat cooking times, as with any other red meat will vary. For best results Kangaroo should be
cooked rare to medium rare, & should never be overcooked – with the exception of sausages &
mince, which must be cooked thoroughly.

• Always make sure pan or BBQ hotplate is hot

• For steaks & fillets cook on high heat for approx 3 minutes each side. If you are cooking thicker pieces, cook for a further 2-3 minutes, depending on thickness. Remove from heat, cover with foil & rest meat for 5 minutes before serving. Best served medium rare

• Steaks & fillets should be cooked quickly & on very high heat, this will keep the meat tender & prevent it from drying out. Firstly the meat should be soaked in oil for at least 15 minutes prior to cooking. It should then be placed in a very hot pan & quickly turned over to ensure all sides are seared, this will seal the meat & prevent moisture loss.

• If pan frying, the temperature can then be turned down a little & the cut cooked to medium rare at the most. If roasting it can be transferred to a moderate oven for 10 minutes, but once again not cooked further than medium rare.

• Marinated Steaks can be cooked further (medium) without drying out & will remain very tender.

• Stir fry should be cooked quickly in a very hot wok or pan on high heat. Do not put too much in the pan at once or the meat will stew not stir fry.

Mini roasts
• Put Mini Roast on tray & cover with foil. Cook in pre-heated oven at 200ºC for approximately 25-30 minutes

• Remove foil & cook uncovered for a further 10 minutes

• Remove roast from oven, wrap in foil & leave to rest for a further 10 minutes before serving.

• Minces, Burgers & sausages MUST be cooked thoroughly

Preparing the Kangaroo Tenderloin:
It’s important to prepare the kangaroo tenderloin properly. Kangaroo meat is similar to beef tenderloin in terms of tenderness, but it lacks collagen & connective tissue. This means it can be quite bland if not seasoned properly & or is not accompanied by an approprriate sauce.

Season the kangaroo tenderloin with salt & pepper. You can also add other spices like garlic powder or rosemary for additional flavour or use native Australian bush herbs & spices for their unique flavour profile. Let the meat rest at room temperature for about 30 minutes before cooking. This allows the seasoning to penetrate the meat & also ensures even cooking.

Cooking the Kangaroo Tenderloin:
When it comes to cooking kangaroo tenderloin, the key is to avoid overcooking. Kangaroo meat is very lean, which means it can become tough & dry if cooked for too long.

Heat a pan over medium-high heat & add a bit of oil, add the kangaroo tenderloin & cook 2-3 minutes on each side for medium-rare. Remember, kangaroo meat is best served medium-rare to medium. Any more than that, & the meat can become tough.

Once cooked, let the meat rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicier & more flavourful dish.

Choosing the Right Sauce:
Given the gamey flavor profile of kangaroo meat, a sauce is often required to complement & enhance its natural flavours & certainly no to dominant; consider the below pairing:

• Red Wine Reduction: A red wine reduction sauce can add a rich, deep flavor that pairs well with the gamey taste of kangaroo. To make this sauce, simply simmer some red wine with shallots, garlic, & a bit of vegetable or chicken stock until reduced. Finish with a pat of butter for a silky, glossy sauce.

• Peppercorn Sauce: A peppercorn sauce can provide a nice contrast to the lean kangaroo meat. The creamy, spicy sauce adds a lot of flavour without overpowering the meat. To make this sauce, crush some peppercorns & simmer them in cream until thickened.

• Chimichurri: For a fresher, more vibrant sauce, consider making a chimichurri. This Argentinian sauce is made with parsley, garlic, vinegar, & oil, & its bright flavorus can help cut through the richness of the kangaroo meat.

First Nation Herbs & Spices: To apply an uniquely Australian flavour profile

• Rosella Sauce: This sauce uses rosella flowers, which are also known as wild hibiscus flowers. You’ll need 750g of kangaroo loin fillets, 1 tbsp of extra virgin olive oil, 375ml of beef stock, 180ml of red wine, 2 tbsp of syrup from rosella flowers or redcurrant jelly, & 12 whole rosella flowers in syrup.

• Illawarra Plum Sauce: This sauce uses Illawarra plums, but you can substitute with blueberries if needed. You’ll need 100g of Illawarra plums or blueberries, 2 dsp of honey, 1 cup of red wine, 1 dsp of butter, 1 dsp of flour, 1 cup of water, & native pepper & saltbush for seasoning.

• Wattleseed & Macadamia Dukkah Sauce3: This sauce uses wattleseed & macadamia, both native to Australia. The recipe includes kangaroo loin wrapped in enoki mushrooms with a pandanus leaf sauce, & a kangaroo tartlet with wattleseed & macadamia dukkah