The first time I ever ate a kangaroo steak was in Australia in April 2015 at a restaurant in Sydney. I fell in love immediately; the meat was unlike anything I had ever tasted before and I wished that kangaroos were abundant the world over. I ordered mine medium-rare and it was just perfect.
In the intervening years, I searched all over the world for anyone who sold kangaroo meat. I couldn’t find it anywhere in New Zealand, but eventually found it here, in Canada, in the Vancouver area. Not only that; but it was priced even cheaper than beef! I was extremely happy and I promptly placed an order for kangaroo loin medallions. However, when my order arrived I was worried I’d ruin it or cook it the wrong way.
I know it isn’t exactly environmentally friendly to eat something imported from half-way across the world, but kangaroo is apparently one of the more sustainable meats out there, as described in this article. It is also considered a lean source of protein that is also grass-fed and natural. Kangaroo meat has become my absolute favourite meat and my husband, who is generally a wary eater, loves it too!
I would say this experiment was a 10/10; the meat is actually cheaper than grass-fed or organic beef and it makes an amazing steak. This recipe is super easy, perfect for an introduction to kangaroo meat, and takes minutes to prepare. I do recommend either using a cast-iron pan or putting it on the grill to make the most of this delicious meat. I used meat from the kangaroo’s rump, which is a cheaper cut than the loin, but just as good.
Ingredients
- 2 kangaroo rump steaks; you can cut them into any size you like, however, I recommend cutting it so the thickness doesn’t exceed one inch.
- Sea salt
- Black pepper
- 1 tablespoon canola oil
- For the sauce: 1/2 cup plain yogurt, 2 tablespoons dijon mustard, 1 tablespoon olive oil, 1 clove of chopped fresh garlic, and salt to taste.
Method
- Heat your pan on high heat and add the canola oil, make sure the oil is very hot before adding the steaks.
- Season the steaks with salt and pepper on both sides. Make sure they have been out of the fridge for at least 30 minutes to bring them to room temperature.
- Add them to the hot oil and cook on both sides for 2 minutes or until seared and browned on all sides for medium rare. Take care not to overcook it or the meat will be tough.
- Transfer to plate and cover with foil, let rest for 4-5 minutes.
- Serve with the sauce and a large mixed salad. Enjoy!
Photo by L.E.
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