Lean kangaroo steaks seasoned with aromatic bush tomato spice, creating an authentically Australian dish that's both exotic and surprisingly simple to prepare.
Recipe Details
Ingredients
- 4 x 150g kangaroo steaks (or venison if unavailable)
- 2 tbsp ground bush tomato (kutjera)
- 60ml extra virgin olive oil
- 3 cloves garlic, minced
- 30g unsalted butter
Instructions
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Remove 4 x 150g kangaroo steaks (or venison if unavailable) from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season both sides generously with salt, pepper, and the 2 tbsp ground bush tomato (kutjera).
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Heat half the 60ml extra virgin olive oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering but not smoking.
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Add the seasoned steaks to the hot pan and sear for 2-3 minutes without moving them, allowing a beautiful crust to form. The bush tomato will create an aromatic, slightly smoky fragrance.
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Flip the steaks and cook for another 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Kangaroo is best served pink in the centre.
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In the last minute of cooking, add the 3 cloves garlic and 30g unsalted butter to the pan. Tilt the pan and baste the steaks with the foaming butter mixture using a spoon.
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Remove steaks from the pan and rest on a warm plate for 5 minutes before serving. This allows the juices to redistribute for maximum tenderness.
Tips
Temperature Control: Kangaroo is extremely lean and can quickly become tough if overcooked. Use a meat thermometer for best results - 54°C (130°F) for medium-rare is ideal.
Bush Tomato Substitute: If bush tomato is unavailable, use 1 tablespoon sweet paprika mixed with 1 teaspoon ground coriander for a similar earthy, slightly smoky flavour.
Resting is Key: Never skip the resting period - this lean meat needs time for the fibres to relax and retain moisture.
Pan Selection: A heavy-bottomed pan or cast iron skillet retains heat better and creates superior searing for these quick-cooking steaks.
Storage: Kangaroo steaks are best cooked fresh but can be marinated in the bush tomato mixture up to 24 hours ahead for deeper flavour.
Serving Suggestions: Pair with roasted root vegetables, a fresh rocket salad, or traditional damper bread. The earthy bush tomato flavour complements both European and native Australian ingredients beautifully.