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How to Cook Kangaroo (With Recipes)

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Kangaroo chilli is one of the recipes featured on this page

Kangaroo chilli is one of the recipes featured on this page

Kangaroo meat is one of those types of wild game that is becoming increasingly available around the world due to improvements in transport and packaging. Like many other types of game, it is very low in fat, meaning it has to be cooked either very quickly at a high heat, or very slowly at a low heat. If these rules are not observed, the meat will be incredibly tough and unpalatable. The recipes on this page represent a mixture of quick and slow cooking techniques.

Have You Ever Eaten Kangaroo Meat?

While the very low fat levels in kangaroo meat can contribute to it being very tough where it's not cooked appropriately, the plus side of this is of course with regards to nutrition, as the values shown below will confirm. The figures below were taken from the pack in which the kangaroo leg steaks were sold.

Kangaroo, Peach and Pomegranate Salad

Thinly sliced kangaroo steak, peach and pomegranate salad

Thinly sliced kangaroo steak, peach and pomegranate salad

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 1 serving

Ingredients

  • 4 ounce kangaroo steak
  • Rapeseed or vegetable oil for griddling
  • Salt and pepper
  • Generous handful mixed salad leaves (watercress, spinach and rocket/arugula in this instance)
  • 6 canned peach crescent slices
  • Seeds and juice of half a pomegranate
  • 1 tablespoon rapeseed or extra virgin olive oil
  • 1 teaspoon balsamic vinegar

Instructions

  1. Put your griddle pan on to the highest possible heat. It will take a few minutes to get as smoking hot as it needs to be.
  2. Oil the kangaroo steak/fillet all over (not the griddle pan) and season with salt and pepper.
  3. The thickness of the steak will determine the cooking time but this approximately one inch thick steak got two and a half minutes on each side. It should be a little bit pink in the centre.
  4. Lift the kangaroo fillet to a chopping board and leave for a few minutes to rest.
  5. Pour the rapeseed or olive oil in to a large bowl and add the balsamic vinegar and pomegranate seeds and juice. Stir well.
  6. Wash the salad leaves and shake dry. Roughly chop the peach pieces. Add both to the bowl and toss by hand.
  7. Thinly slice the kangaroo meat and lightly toss through the salad before plating.

Kangaroo Shish Kebabs or Skewers Pitta Pockets

Kangaroo and peppers shish kebabs are served in pitta bread pockets

Kangaroo and peppers shish kebabs are served in pitta bread pockets

Cook Time

Prep time: 10 min

Cook time: 8 min

Ready in: 18 min

Yields: 2 pitta pockets

Ingredients

  • 2 kangaroo steaks, about 4 ounces each in weight
  • 2 tablespoons rapeseed oil (or vegetable/sunflower oil, not olive oil), plus extra for oiling tray/foil
  • 1 small shallot
  • Few drops of Tabasco sauce (be careful!)
  • Salt and pepper
  • 1 small red onion
  • ½ green bell pepper
  • ½ yellow bell pepper
  • 1 small red onion
  • 2 pitta/pita breads

Instructions

  1. Chop the kangaroo pieces in to around one inch chunks.
  2. Pour the oil in to a bowl and add the peeled and finely chopped shallot as well as the Tabasco sauce. Stir well.
  3. Add the kangaroo meat to the oil and stir to combine.
  4. If you are using wooden skewers, soak them in cold water in your sink for ten minutes.
  5. Peel and quarter the red onion. Chop the bell peppers in to approximately one inch squares.
  6. Add the peppers and onion to the oil and kangaroo meat and stir everything around to evenly coat.
  7. Put your overhead grill/broiler on to reach a medium to high heat. Cover a grilling tray with tinfoil.
  8. Thread the kangaroo meat and vegetables alternately on to the skewers as shown in the relevant photo above and lay on the foil. Cook under the grill for four minutes each side.
  9. Lift the skewers (protecting your hand with a cloth) and slide the pieces off on to a plate.
  10. Heat the pitta breads as instructed on the pack before slicing along one long edge and opening in to pockets.
  11. Fill the pockets with the kangaroo and vegetables.

Kangaroo Peanut Satay With Thai Crackers

Rich and tasty kangaroo peanut satay served simply with Thai crackers

Rich and tasty kangaroo peanut satay served simply with Thai crackers

Cook Time

Prep time: 10 min

Cook time: 2 hours 30 min

Ready in: 2 hours 40 min

Yields: 1 serving

Ingredients

  • 6 ounces kangaroo meat, cut to one inch dice
  • 2 tablespoons rapeseed or vegetable oil
  • ½ medium white onion, peeled and sliced
  • Generous handful mixed sliced bell peppers
  • 4 ounce sachet peanut satay stir fry sauce
  • ¾ pint fresh chicken stock (you may not need it all)
  • Couple of handfuls of Thai crackers to serve
  • Freshly sliced basil leaves to garnish

Instructions

  1. Pour the oil in to a stew pot and gently heat. Add the onion and sautee for a minute or so until just starting to soften.
  2. Add the kangaroo meat and stir for a couple of minutes until sealed all over.
  3. Add the satay sauce to the pan. Pour in half a pint of the chicken stock, stir well and turn up the heat to achieve a gentle simmer.
  4. Cover the pot and contiue to simmer as gently as possible for one and a half hours. Check and stir regularly, adding the remaining quarter pint of chicken stock if required.
  5. Add the peppers to the pan and simmer for a further half hour to an hour until the kangaroo meat is tender.
  6. Ladle the satay in to a serving dish and garnish with the sliced basil. Serve with the Thai crackers.

Quick and Easy Kangaroo Chilli

Kangaroo chilli with cheese and rice

Kangaroo chilli with cheese and rice

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 1 large serving

Ingredients

  • 8 ounce can chopped tomatoes in tomato juice
  • 8 ounce can red kidney beans in water
  • ½ white onion
  • 1 red chilli
  • 1 clove of garlic
  • ½ teaspoon cumin seeds
  • 3 tablespoons rapeseed or vegetable oil
  • Salt and pepper
  • 3 or 4 ounce kangaroo steak
  • 3 ounces basmati rice or as desired
  • 1 teaspoon freshly chopped coriander leaf/cilantro, plus extra to garnish
  • 1 teaspoon grated cheddar cheese
  • 3 slices green chilli to garnish

How to Make Kangaroo Chilli - Stage 1

  1. Add the cumin seeds to a dry frying pan and lightly toast. Shake the pan every ten seconds or so. You know they're ready when you smell them cooking - around a minute. Grind to a powder with a pestle and mortar.
  2. Pour two tablespoons of the oil in to a saucepan and bring up to a medium heat.
  3. Peel and finely slice the onion, peel and finely dice the garlic clove and deseed (optional) and finely slice the chilli pepper. Add them all to the saucepan and gently sautee for a minute or so until the onion is just softening.
  4. Pour the tomatoes in to the pan, stir well and bring to a gentle simmer.
  5. Wash the red kidney beans in a colander under running cold water to get rid of the canning impurities. Stir through the sauce and simmer for about fifteen minutes, stirring frequently, until a rich sauce is formed.
  6. Wash the rice through a fine sieve and add to a pot of salted boiling water to simmer gently for ten minutes.

How to Make Kangaroo Chilli - Stage 2

  1. Roughly chop/dice the kangaroo meat with a cleaver. It should be almost but not quite as finely chopped as minced/ground beef.
  2. Heat the remaining tablespoon of oil in a small frying pan. When it is very hot, add the kangaroo meat and stir fry for two or three minutes until just cooked and no more. Use a slotted spoon to remove it from the fying pan and add it to the saucepan with the sauce.
  3. Stir the kangaroo meat through the sauce, along with the chopped coriander/cilantro. Taste and adjust the seasoning as required.
  4. Drain the rice through a sieve and arrange as a bed for the chilli in a deep serving plate.
  5. Spoon the chilli on to the rice and garnish firstly with the remaining chopped herb. Add the cheese on top followed by the three slices of green chilli.

Kangaro and Root Vegetable Stew

Slowly stewed, succulent kangaroo steak with assorted root vegetables

Slowly stewed, succulent kangaroo steak with assorted root vegetables

Cook Time

Prep time: 15 min

Cook time: 2 hours 30 min

Ready in: 2 hours 45 min

Yields: 2 servings

Ingredients

  • 6 ounces kangaroo meat
  • 2 tablespoons vegetable oil or similar
  • 2 tablespoons plain/all purpose flour
  • Salt and pepper
  • 1 medium to large carrot
  • 1 medium parsnip
  • 6 baby potatoes
  • 1½ pints fresh chicken stock
  • 1 tablespoon frozen peas
  • Very fresh, crusty bread slices to serve

Instructions

  1. Chop the kangaroo in to one inch chunks.
  2. Put the flour in a bowl and season with salt and pepper. Toss the kangaroo carefully in the flour to evenly coat.
  3. Heat the oil in a large pot and add the floured kangaroo. Stir for two or three minutes to evenly seal and brown.
  4. Pour the chicken stock in to the pot and bring to a simmer for an initial one and a half hours.
  5. Wash the carrot, parsnip and potatoes but don't peel. Cut the potatoes in half. Top and tail the carrot and parsnip before chopping to similar sizes to the potato halves.
  6. Add the vegetables to the kangaroo stew and bring back to a simmer for a further forty-five minutes to an hour, until the vegetables are just softened and the kangaroo is tender.
  7. Add the frozen peas to the pot and bring back to a simmer for three minutes only. Taste the stew and season as required.
  8. Ladle the stew in to serving plates or bowls and serve with the crusty bread.

Griddled Kangaroo and Roasted Mediterranean Vegetables

Griddled kangaroo steak is chopped and mixed with an assortment of roasted Mediterranean vegetables

Griddled kangaroo steak is chopped and mixed with an assortment of roasted Mediterranean vegetables

Cook Time

Prep time: 15 min

Cook time: 30 min

Ready in: 45 min

Yields: 1 serving

Ingredients

  • Small tray of assorted Mediterranean roasting vegetables
  • Rapeseed oil
  • Salt and pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 small kangaroo steaks, about 3 ounces each
  • 1 thick slice of wheat, spelt and rye bread to serve

If you can't get/don't want to buy a mixed tray of vegetables like this one, you could of course select your own vegetables, chop them up as appropriate and cook in the exact same way.

Ingredients

  1. Put your oven on to preheat to 450F/220C/Gas Mark 8.
  2. Drizzle the vegetables with rapeseed oil. Season with the dried herbs, salt and pepper. Mix well to coat all the vegetables and distribute the seasonings. It's easier to do this by hand but you could use a spoon.
  3. Put the vegetables in to the preheated oven for half an hour.
  4. When the vegetables have been cooking for about fifteen minutes, start your griddle pan heating to a very high heat.
  5. Oil the kangaroo steaks and lightly season.
  6. Griddle the kangaroo steaks for two and half minutes on each side or until done before resting for a few minutes on a plate while the vegetables finish off in the oven.
  7. Chop the rested steaks in to chunks. Take the vegetables tray from the oven and carefully stir the kangaroo meat through them.
  8. Use a slotted spoon to transfer the mixture to an appropriate plate and serve with the bread.

© 2015 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on January 19, 2020:

Hi, Suzy. Thank you very much for leaving such an in-depth and informative comment. I would love the opportunity to try kangaroo as fresh as you get it but it's obviously not an option at the moment for me. That's a very interesting tip about cooking and tenderising the meat. I'm thinking whether it would work with other game meats that I do have access to fresh, such as venison...

Suzy faull on January 13, 2020:

Hi Gordon I'm a Scot living in Australia and I love cooking with kangaroo. I get it from roo shooters who pass it through a butcher and the quality is excellent. Having traveled a lot i also experiment and 2 of my favorite dishes are madras made with leg meat and korean ribs or 'galbi'. I was taught to cook the meat by an Aboriginal friend and the most important thing is to add a lot of oil (a cup or more) when Browning the meat. Then add water and simmer down to nearly nothing. Do this simmering 3 to 4 times. Then cook the recipe as normal with the meat. The oil substitutes the lack of natural fat in the meat and the result is so tender. I hadn't thought about making chili so I'm off to get some roo out the freezer!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 02, 2015:

Hi, Elsie and thanks. Yes, there are definite similarities between kangaroo meat and venison. It's not widely available here either and it's rare I come across it in supermarkets. It is, however, readily available online so that may be an option for you if you wish to try it. Beef, however, would I'm sure work well in many of these ideas.

Elsie Hagley from New Zealand on October 01, 2015:

You have some very interesting recipes here. I have never seen kangaroo meat here in NZ.

Kangaroo meat would be a bit like eating venison, which we do have here, I have never tried it, most likely because of it being wild game, any meat like that would have to be cooked well for me, I always think of the health factor because of TB etc.

I would use good old beef with these recipes I think they would still taste very nice.

Thanks for this recipes.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 16, 2015:

Hi, Nell and thank you - I'm glad you did! :) It's very pleasant and not really some totally new eating experience so I hope you get the chance to give it a go.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 16, 2015:

To be honest, I was expecting something totally unique, Hezekiah but it wasn't like that at all. It reminded me very much of ostrich. I suppose it would also be likely to appeal to anyone who likes venison.

Nell Rose from England on April 15, 2015:

Hiya Gordon, thought I would hop over to take a look! LOL! great recipes, not sure if I would try it, but you never know!

Hezekiah from Japan on April 15, 2015:

It lookd deliciou but just wondering how Kangaroo meat really tastes.