Kangaroo’s beefy, yet slightly smokey and sweet flavor is best enjoyed simply seasoned.  Kangaroo medallions are very easy to cook, either pan roasted or grilled, and are a great way to try this exotic game meat for the first time.  We recommend Jerusalem artichoke puree and a fresh herb salad, but you could also use …

Kangaroo medallions are a good cut to start with if you’re preparing kangaroo meat for the first time.  They’re easy to work with, tender, and when grilled with a simple marinade really showcase kangaroo’s beefy, smoky-sweet flavor.  Juniper berries pair well with kangaroo, like most game meats, bringing a subtle pine-forest scent and flavor to …

Grilled Kangaroo Loin with Rainbow Chard and Romesco (serves 4-5) This dish is a great way to showcase the flavor of kangaroo meat. Ingredients: Two or three kangaroo loins or deboned kangaroo racks                (see How to Debone a Rack for instructions) Light olive oil to lubricate wok A half bunch of rainbow chard 1 lemon Salt And – …

Pancetta Wrapped Kangaroo Rack with Roasted Cauliflower and Sage Butter This recipe accentuates the smoky flavor of kangaroo meat with sage and pancetta. Ingredients: 1/2 frenched kangaroo rack per two people 3-4 strips, or one sheet per half-rack, pancetta sliced ¼ thick ¼ head of cauliflower per person  Butcher’s twine or skewers Oil with a high smoking …