Kangaroo Steak with Pepperberry Sauce
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Pan-seared kangaroo steaks with creamy pepperberry sauce, served with roasted vegetables—a showcase of native Australian flavors.
Cultural Context
(125 words) Native Australian pepperberry (Tasmannia lanceolata) delivers a unique flavor profile—initial sweetness followed by intense peppery heat with subtle eucalyptus notes. Indigenous Australians used pepperberry for thousands of years as seasoning and medicine. Modern Australian cuisine has embraced this ingredient, particularly in sauces for lean game meats. The pairing of kangaroo with pepperberry sauce represents Australian cooking at its most regionally specific—both ingredients are native, and together they create flavors impossible to replicate elsewhere. High-end Australian restaurants feature this combination as a signature dish showcasing native ingredients. The sauce's complexity—simultaneously fruity, spicy, and aromatic—complements kangaroo's gamey notes while adding richness the lean meat needs. This dish is unmistakably, uniquely Australian.
2Ingredients
Shopping List
3Cooking Instructions
- Remove steaks from refrigerator 30 minutes before cooking. Pat completely dry with paper towels and season generously with salt and pepper.
- For sauce: melt butter in saucepan over medium heat. Sauté shallots and garlic until softened, about 4 minutes. Add crushed pepperberry and toast for 1 minute until fragrant.
- Deglaze pan with red wine and reduce by half. Add beef stock and reduce by half again—this concentrates flavors.
- Stir in cream, mustard, and Worcestershire sauce. Simmer gently for 5 minutes until sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning. Keep warm.
- Heat olive oil in large cast-iron skillet over high heat until just smoking. Add steaks and cook for 2½-3 minutes per side for medium-rare (internal temp 130°F). Don't move steaks while cooking—let them develop a crust.
- Remove steaks to cutting board and tent loosely with foil. Rest for 5 minutes—crucial for juicy results.
- Slice steaks against the grain if desired, or serve whole. Plate with roasted vegetables and greens, pour pepperberry sauce over steaks, garnish with fresh thyme, and serve immediately.
4Chef's Notes & Pairings
Chef's Notes
- Native pepperberry is potent—start with less if you're unfamiliar with its heat level.
- If pepperberry is unavailable, substitute with green peppercorns plus a tiny pinch of eucalyptus honey.
- Don't overcook kangaroo steaks—they should be rosy pink inside for optimal tenderness.
- The sauce can be made ahead and reheated gently; don't let cream boil vigorously or it may break.
- Resting the steaks is not optional—it allows juices to redistribute.
Wine Pairing
McLaren Vale Shiraz – A medium to full-bodied Shiraz with dark fruit notes complements both the kangaroo and the peppery sauce beautifully.
Nutrition Facts
(per serving) Calories: 420 | Protein: 46g | Fat: 22g | Carbohydrates: 8g | Iron: 7.8mg
