Kangaroo Fillet with Native Herb Crust
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Seared kangaroo fillet coated in native Australian herbs, served medium-rare with roasted beetroot and pepperberry jus.
Cultural Context
(120 words) Modern Australian cuisine has elevated native ingredients from bush tucker to fine dining, and this dish represents that evolution perfectly. Chefs like Jock Zonfrillo and Mark Olive pioneered the use of ingredients like pepperberry, wattleseed, and lemon myrtle in contemporary preparations, creating a uniquely Australian flavor profile. The herb crust technique, borrowed from European haute cuisine, provides the perfect vehicle for these ancient aromatics. This marriage of Indigenous ingredients with classical French methods symbolizes Australia's culinary maturity. Premium kangaroo fillet, the most tender cut from the loin, cooks in mere minutes and deserves the finest treatment. This recipe showcases kangaroo at its most refined while honoring the native botanicals that have flavored the continent's food for millennia.
2Ingredients
Shopping List
3Cooking Instructions
- Remove kangaroo fillet from refrigerator 30 minutes before cooking. Pat completely dry with paper towels—this is crucial for a good sear. Season generously with salt and pepper.
- Combine all crust ingredients in small bowl, mixing with just enough olive oil to form a paste that will adhere to the meat. Set aside.
- Heat 2 tablespoons olive oil in heavy skillet (preferably cast iron) over high heat until shimmering. Sear fillet for 2 minutes per side for medium-rare, creating a deep brown crust.
- Remove pan from heat and quickly press herb crust mixture all over the fillet, coating evenly. Transfer to cutting board and tent loosely with foil. Rest for 8-10 minutes—this is essential.
- While meat rests, warm demi-glace in small saucepan, whisking in Davidson plum purée and butter. Season to taste.
- Arrange roasted beetroot and arugula on plates. Slice kangaroo against the grain into ½-inch medallions—the interior should be rosy pink.
- Fan sliced kangaroo over greens and beetroot, drizzle with pepperberry jus, and serve immediately.
4Chef's Notes & Pairings
Chef's Notes
- Native ingredients are available from specialty suppliers or Indigenous food companies like Outback Pride.
- If substituting regular spices: use caraway for wattleseed, lemon zest for lemon myrtle, and Sichuan pepper for pepperberry.
- Don't skip the resting period—it allows juices to redistribute and makes slicing easier.
- Internal temperature should reach 125-130°F for perfect medium-rare. Use an instant-read thermometer.
- The herb crust can burn if applied before searing; always add it after cooking.
Wine Pairing
Clare Valley Riesling – The acidity and minerality of Australian Riesling cuts through the rich meat while complementing the native herbs' complex aromatics.
Nutrition Facts
(per serving) Calories: 310 | Protein: 48g | Fat: 12g | Carbohydrates: 8g | Iron: 7.5mg
