How to Cook Kangaroo (with Recipes)

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 which 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 incrediby tough and unpalatable. The recipes on this page represent a mixture of quick and slow cooking techniques.

Have You Ever Eaten Kangaroo Meat?

How do you feel about eating kangaroo meat in general?

  • I've tried it and loved it
  • I've tried it but didn't like it/hated it
  • I haven't tried it but would like to and will if I get the chance
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  • I'll look at these recipes before making up my mind
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The Nutritional Value of Kangaroo Leg Steaks

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Fresh kangaroo leg steaksA pack of kangaroo leg steaks
Fresh kangaroo leg steaks
Fresh kangaroo leg steaks
A pack of kangaroo leg steaks
A pack of kangaroo leg steaks

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.

Nutrition Facts
Serving size: 150g
Calories 137
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Protein 30 g60%
Sodium 200 mg8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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

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Bringing griddle pan up to a high heatStarting to fry kangaroo steakKangaroo steak is left to restRapeseed oil and balsamic vinegar added to large bowlPomegranate is cut in half to expose seedsPomegranate seeds and peach juice stirred in to oilPeach and salad leaves are added to bowl with marinadeKangaroo steak is thinly slicedSalad is arranged as a bed for kangaroo meatEnjoying kangaroo, peach and pomegranate salad
Bringing griddle pan up to a high heat
Bringing griddle pan up to a high heat
Starting to fry kangaroo steak
Starting to fry kangaroo steak
Kangaroo steak is left to rest
Kangaroo steak is left to rest
Rapeseed oil and balsamic vinegar added to large bowl
Rapeseed oil and balsamic vinegar added to large bowl
Pomegranate is cut in half to expose seeds
Pomegranate is cut in half to expose seeds
Pomegranate seeds and peach juice stirred in to oil
Pomegranate seeds and peach juice stirred in to oil
Peach and salad leaves are added to bowl with marinade
Peach and salad leaves are added to bowl with marinade
Kangaroo steak is thinly sliced
Kangaroo steak is thinly sliced
Salad is arranged as a bed for kangaroo meat
Salad is arranged as a bed for kangaroo meat
Enjoying kangaroo, peach and pomegranate salad
Enjoying kangaroo, peach and pomegranate salad
  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.

Do You Griddle Steaks?

Cast iron griddle pans are perfect for cooking kangaroo steaks, ostrich steaks and even beef steaks. They cook the meat very quickly to succulent perfection and if cared for properly, can last a lifetime. It's also a very healthy way to cook! The same type of pan that is used on this page can be bought at a very competitive price from Amazon (see panel to the right) and is also available on Amazon UK.

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

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Diced kangaroo steaksPreparing simple kangaroo marinadeWooden skewers are soaked in cold waterKangaroo meat is stirred through marinadeChopped bell peppers and red onionKangaroo skewers are grilled on foil covered trayPlain pitta breadsKangaroo meat and vegetables removed from skewersPitta bread is cut open to accept kangaroo shish kebabs
Diced kangaroo steaks
Diced kangaroo steaks
Preparing simple kangaroo marinade
Preparing simple kangaroo marinade
Wooden skewers are soaked in cold water
Wooden skewers are soaked in cold water
Kangaroo meat is stirred through marinade
Kangaroo meat is stirred through marinade
Chopped bell peppers and red onion
Chopped bell peppers and red onion
Kangaroo skewers are grilled on foil covered tray
Kangaroo skewers are grilled on foil covered tray
Plain pitta breads
Plain pitta breads
Kangaroo meat and vegetables removed from skewers
Kangaroo meat and vegetables removed from skewers
Pitta bread is cut open to accept kangaroo shish kebabs
Pitta bread is cut open to accept kangaroo shish kebabs
  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

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Kangaroo steaksMixed bell pepper slices and small white onionPeanut satay sauceStarting to sautee onionDiced kangaroo meat is added to softened onionPeanut satay sauce is added to kangaroo and onionChicken stock is added to potBell pepper slices are added to kangaroo satayKangaroo peanut satay is ready to serveKangaroo peanut satay is added to a serving dish on a plate
Kangaroo steaks
Kangaroo steaks
Mixed bell pepper slices and small white onion
Mixed bell pepper slices and small white onion
Peanut satay sauce
Peanut satay sauce
Starting to sautee onion
Starting to sautee onion
Diced kangaroo meat is added to softened onion
Diced kangaroo meat is added to softened onion
Peanut satay sauce is added to kangaroo and onion
Peanut satay sauce is added to kangaroo and onion
Chicken stock is added to pot
Chicken stock is added to pot
Bell pepper slices are added to kangaroo satay
Bell pepper slices are added to kangaroo satay
Kangaroo peanut satay is ready to serve
Kangaroo peanut satay is ready to serve
Kangaroo peanut satay is added to a serving dish on a plate
Kangaroo peanut satay is added to a serving dish on a plate
  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.

Aussie Meat Maestro Adrian Richardson Makes Kangaroo Tacos

It would be entirely inappropriate to create any sort of page about kangaroos and the cooking of them without some sort of Australian reference and feature. If you're not familiar with Aussie chef Adrian Richardson but love meat, you're in for a treat when you discover this man's cooking and recipes. I first discovered him a few years ago now when watching Australian cooking shows on British TV in the middle of the night and have made a point of following his recipes and appearances on TV as closely as I can ever since. The passion he shows for cooking meats of any and all types and the flavour he goes out of his way to pack in to his creations really gets your mouth watering. The short video below (around five minutes) shows him preparing very simple kangaroo tacos from start to finish and it was this recipe which inspired the kangaroo chilli recipe which immediately follows it on this page.

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

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SImple chilli sauce ingredientsToasting cumin seeds in dry frying panGrinding cumin seeds with lestle and mortarWashing canned red kidney beansSauteeing onion, garlic and chilliTomatoes are added to sauteed onion mixRed kidney beans are added to potChilli sauce is brought to a simmerRice is washed through a sieveRice is added to a pot of boiling, salted water
SImple chilli sauce ingredients
SImple chilli sauce ingredients
Toasting cumin seeds in dry frying pan
Toasting cumin seeds in dry frying pan
Grinding cumin seeds with lestle and mortar
Grinding cumin seeds with lestle and mortar
Washing canned red kidney beans
Washing canned red kidney beans
Sauteeing onion, garlic and chilli
Sauteeing onion, garlic and chilli
Tomatoes are added to sauteed onion mix
Tomatoes are added to sauteed onion mix
Red kidney beans are added to pot
Red kidney beans are added to pot
Chilli sauce is brought to a simmer
Chilli sauce is brought to a simmer
Rice is washed through a sieve
Rice is washed through a sieve
Rice is added to a pot of boiling, salted water
Rice is added to a pot of boiling, salted water
  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

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  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

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Kangaroo steak is diced for stewingKangaroo meat is tossed in seasoned flourKangaroo meat is browned in oilVegetables for kangaroo stewDiced vegetables are added to kangaroo stewFrozen peas are added to kangaroo and vegetable stewKangaroo stew is given final simmer to defrost and heat the peasKangaroo stew is ladled in to serving plates
Kangaroo steak is diced for stewing
Kangaroo steak is diced for stewing
Kangaroo meat is tossed in seasoned flour
Kangaroo meat is tossed in seasoned flour
Kangaroo meat is browned in oil
Kangaroo meat is browned in oil
Vegetables for kangaroo stew
Vegetables for kangaroo stew
Diced vegetables are added to kangaroo stew
Diced vegetables are added to kangaroo stew
Frozen peas are added to kangaroo and vegetable stew
Frozen peas are added to kangaroo and vegetable stew
Kangaroo stew is given final simmer to defrost and heat the peas
Kangaroo stew is given final simmer to defrost and heat the peas
Kangaroo stew is ladled in to serving plates
Kangaroo stew is ladled in to serving plates
  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

Click thumbnail to view full-size
Supermarket pack of assorted Mediterranean roasting vegetablesMediterranean vegetables are seasoned and prepared for roastingKangaroo steaks are oiled for griddlingKangaroo steaks are laid in smoking hot griddle panKangaroo steaks are turned in griddle panGriddled kangaroo steaks are left to restChopped kangaroo meat is added to tray with roasted vegetablesKangaroo meat is turned through vegetablesKangaroo and roasted vegetables is added to serving plateSlice of wheat, spelt and rye bread is cut to serve with kangaroo and vegetables
Supermarket pack of assorted Mediterranean roasting vegetables
Supermarket pack of assorted Mediterranean roasting vegetables
Mediterranean vegetables are seasoned and prepared for roasting
Mediterranean vegetables are seasoned and prepared for roasting
Kangaroo steaks are oiled for griddling
Kangaroo steaks are oiled for griddling
Kangaroo steaks are laid in smoking hot griddle pan
Kangaroo steaks are laid in smoking hot griddle pan
Kangaroo steaks are turned in griddle pan
Kangaroo steaks are turned in griddle pan
Griddled kangaroo steaks are left to rest
Griddled kangaroo steaks are left to rest
Chopped kangaroo meat is added to tray with roasted vegetables
Chopped kangaroo meat is added to tray with roasted vegetables
Kangaroo meat is turned through vegetables
Kangaroo meat is turned through vegetables
Kangaroo and roasted vegetables is added to serving plate
Kangaroo and roasted vegetables is added to serving plate
Slice of wheat, spelt and rye bread is cut to serve with kangaroo and vegetables
Slice of wheat, spelt and rye bread is cut to serve with kangaroo and vegetables
  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.

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6 comments

Gordon Hamilton profile image

Gordon Hamilton 12 months ago from Wishaw, Lanarkshire, United Kingdom Author

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 profile image

Elsie Hagley 12 months ago from New Zealand

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 profile image

Gordon Hamilton 17 months ago from Wishaw, Lanarkshire, United Kingdom Author

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 profile image

Gordon Hamilton 17 months ago from Wishaw, Lanarkshire, United Kingdom Author

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 profile image

Nell Rose 17 months ago from England

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 profile image

Hezekiah 17 months ago from Japan

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

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