Trim the fillets neatly and set aside the offcuts.*
Combine the marinade ingredients and bring to a boil and set aside till cool.
Vacuum seal the fillets with the marinade. Set aside in the back of the refrigerator for a week or more. Or use pre marinated fillets. Still a good idea to age these for a week.

On the day set the kangaroo on the bench for an hour.
In a smoking hot ribbed cast iron frypan sear the fillets on all sides and ends for 2 minutes.
Vary the time based on the shape and thickness of each fillet. Less time for the smaller pieces.
Set aside in a pre heated glass baking dish till all the fillets are done. Do the thickest fillets first.
Set an oven tray at an angle but putting one side in a higher slide. The idea is to drain away moisture.
Roast at 180° for 12 to 18 minutes. Again smaller pieces will take less time so add in a few minutes later. Chunky rump will take 16 minutes or so. Remove to a warm plate, cover with foil and rest 20 minutes.

Serve with warmed green tomato pickles (see this site)
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There is two different cuts sold. Fillets that seem to be like pork loin and Rump. This recipe works for both.

As it turns out after hundreds of kangaroo meals I have come to the conclusion that nothing works better or ups the flavour more than a warm green tomato pickle. Just a fact. A red wine au jus is great, hot english mustard, great and so on. But the green tomato pickle is to die for. Roasted pumpkin is an ideal side.

The fillets can be very odd shapes and vary greatly in size and thickness. The rump is chunky. These greatly varying size, shape and thicknesses make getting the roasting time correct quite tricky. Sear the thicker pieces and rump longer. Start roasting the thicker pieces and then put the thinner fillets in minutes later. Cut a medium thick fillet in half to see where you are at before the end of the cooking time. After a few times you will get the knack.

*Offcuts:: Try this. Cut the offcuts into small cubes and fry up in butter for 2 minutes of so. Toss through grated cheese and put in a buttered hot dog roll with green tomato pickles. Really tasty snack. Makes a philly cheese steak roll seem second rate.

Be certain kangaroo is healthier than eating fish. More protein, iron, vitamins and minerals, very low in calories and with almost no fat. It's like a magic trick with something that tastes better than beef.

500g Kangaroo Steaks
Cracked pepper
Spray oil
or
Marinade 1::
50g Peanut Oil
75g Worcestershire sauce
15g Soy sauce
20g Red wine Vinegar
75g Tomato sauce
1 Tbs Honey

Marinade 2::
80g Beef stock
30g Red vinegar
30g Marsala
50g oil
4 cloves garlic crushed
1 tsp Tarragon dried
1 tsp Rosemary dried
1 tsp cracked Black pepper
1 tsp Salt
Dashes Tabasco (Habernero)

Technically millilitres is correct for liquids but I use grams as I find it easier and more accurate to measure small quantities by weight.



 

My kids grew up on Kangaroo. On the menu most weeks instead of beef. It's a great product that is grossly overlooked. Free range, organic, very low fat, high in protein, ton of iron, lots of vitamins and minerals, low in calories, great taste, super tender, readily available and with far less methane output than cattle. What box doesn't it tick. My opinion, best meat available. TV show chefs etc say it is easy to overcook and becomes dry and tough. Straight away people are put off. Seriously, they need to learn this recipe as nothing like that is ever the outcome. Rare to medium rare is the target. If aged long enough medium and even well done is still good. So quite a margin before anything like tough and dry.

Wet age the meat for at least a week or a month. The longer the better. The flavour of the marinade is fairly open. The key is the ageing. Or buy marinated fillets and sit in the fridge for a week. Very convenient. You can BBQ or fry all the way but searing and roasting is correct. There is a least 10 kangaroos to every cow so they are not endangered.