Experience authentic Australian bush cuisine with tender kangaroo fillet glazed in tangy tamarind and paired with aromatic saltbush chimichurri. This sustainable, protein-rich dish celebrates native ingredients while delivering exceptional flavor and nutrition.
Recipe Details
Ingredients
- 600g kangaroo fillet, trimmed and cut into 4 portions
- 60ml tamarind paste
- 30g brown sugar
- 30ml soy sauce
- 2 cloves garlic, minced
- 15g fresh ginger, grated
- 30g fresh saltbush leaves (or substitute with baby spinach and pinch of sea salt)
- 60g fresh flat-leaf parsley
- 30g fresh coriander (cilantro) leaves
- 3 cloves garlic, roughly chopped
- 60ml fresh lemon juice
- 125ml extra virgin olive oil
- 1 small red chili, deseeded and finely chopped
- 500g sweet potato, cut into wedges
- 1 tsp native pepperberry (or substitute with black pepper)
- 30ml vegetable oil for cooking
- to taste sea salt
Instructions
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Preheat your oven to 200°C (400°F). Toss 500g sweet potato wedges with half the 125ml extra virgin olive oil, to taste sea salt, and 1 tsp native pepperberry (or substitute with black pepper). Roast for 20-25 minutes until golden and tender.
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Prepare the tamarind glaze by combining 60ml tamarind paste, 30g brown sugar, 30ml soy sauce, 2 cloves garlic, and 15g fresh ginger in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened. Set aside.
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Make the saltbush chimichurri by combining 30g fresh saltbush leaves (or substitute with baby spinach and pinch of sea salt), 60g fresh flat-leaf parsley, 30g fresh coriander (cilantro) leaves, 3 cloves garlic, 1 small red chili, 60ml fresh lemon juice, and remaining 125ml extra virgin olive oil in a food processor. Pulse until roughly chopped but not pureed. Season with to taste sea salt to taste.
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Remove 600g kangaroo fillet from refrigerator 15 minutes before cooking to bring to room temperature. Pat dry and season both sides with to taste sea salt and 1 tsp native pepperberry (or substitute with black pepper).
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Heat 30ml vegetable oil for cooking in a large skillet over medium-high heat. When hot, sear kangaroo fillets for 2-3 minutes on each side for medium-rare (internal temperature 54°C/130°F), or 3-4 minutes per side for medium (60°C/140°F).
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In the final minute of cooking, brush the 600g kangaroo fillet generously with the tamarind glaze, turning once to coat both sides.
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Remove kangaroo from heat and let rest for 5 minutes. The meat will continue cooking slightly during this time.
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Slice kangaroo fillets diagonally into thick slices. Serve immediately with roasted sweet potato wedges and a generous dollop of saltbush chimichurri alongside.
Tips
Cooking Kangaroo: Kangaroo meat is extremely lean and can become tough if overcooked. Aim for medium-rare to medium doneness at most. The meat should feel slightly firm but give to gentle pressure when properly cooked.
Saltbush Substitute: If you can't find native saltbush, substitute with baby spinach leaves and add an extra pinch of sea salt to the chimichurri. The saltbush provides a unique mineral, slightly salty flavor that's distinctly Australian.
Sourcing Kangaroo: Kangaroo meat is available from specialty butchers, some supermarkets, and online retailers. It's a sustainable, native protein that's naturally free-range and hormone-free.
Make-Ahead Tips: The chimichurri can be made up to 2 days ahead and stored in the refrigerator. The tamarind glaze can also be prepared in advance and gently rewarmed before use.
Wine Pairing: This dish pairs beautifully with a full-bodied Shiraz or Cabernet Sauvignon to complement the rich, gamey flavors of the kangaroo.
Alternative Vegetables: Try roasting native vegetables like warrigal greens (New Zealand spinach) or samphire alongside the sweet potato for an even more authentic bush tucker experience.