Kangaroo Carpaccio with Rocket and Parmesan
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Paper-thin raw kangaroo loin dressed with lemon, olive oil, rocket, and shaved Parmesan—a refined Australian take on Italian carpaccio.
Cultural Context
(130 words) Carpaccio, invented at Harry's Bar in Venice in 1950, has become a global showcase for premium raw meats. Australian chefs recognized that kangaroo's fine grain, deep red color, and clean flavor make it ideal for this treatment. The meat must be impeccably fresh and from a trusted source, as it's served completely raw. This dish has become a signature starter in upscale Australian restaurants, often featuring alongside other native ingredients. The combination of Italian technique with Australian protein represents the country's confident, multicultural cuisine. Kangaroo carpaccio offers a unique opportunity to appreciate the meat's natural flavor without the complication of heat. The rocket (arugula), lemon, and Parmesan provide traditional Italian accents while allowing the kangaroo to shine.
2Ingredients
Shopping List
3Cooking Instructions
- Wrap kangaroo fillet tightly in plastic wrap and freeze for exactly 1 hour until firm but not frozen solid—this makes slicing easier and kills any surface bacteria.
- Using your sharpest knife (or a meat slicer), cut the fillet across the grain into paper-thin slices, ideally translucent. Work quickly while meat is still cold.
- Arrange slices on chilled serving plates in a single layer, slightly overlapping. Cover with plastic wrap and refrigerate for up to 3 hours or serve immediately.
- Just before serving, whisk together olive oil, lemon juice, and lemon myrtle. Season with pinch of salt and pepper.
- Remove plates from refrigerator. Drizzle lemon dressing sparingly over kangaroo, allowing the meat's color to show through. Scatter rocket leaves across the carpaccio.
- Using a vegetable peeler, shave Parmesan over the dish in generous curls. Add capers scattered across the plate.
- Finish with flaky sea salt, cracked pepper, and optional native pepperberry. Serve immediately with grissini on the side.
4Chef's Notes & Pairings
Chef's Notes
- Quality is paramount—source kangaroo from reputable suppliers and use within 24 hours of purchase.
- Partially freezing makes achieving paper-thin slices much easier and is a professional technique.
- Lemon myrtle adds an Australian twist; substitute with regular lemon zest if unavailable.
- Don't overdress the meat—you want to enhance, not drown the kangaroo's delicate flavor.
- For food safety, freezing at 0°F for 24 hours kills parasites; brief freezing for slicing doesn't achieve this.
Wine Pairing
Chardonnay (unoaked) – A crisp Tasmanian Chardonnay with bright acidity and citrus notes complements the delicate raw meat without overwhelming it.
Nutrition Facts
(per serving) Calories: 220 | Protein: 28g | Fat: 11g | Carbohydrates: 3g | Iron: 6.2mg
