Grilled Kangaroo Loin

Sarah Mickey All Recipes, Kangaroo Recipes 2 Comments

Grilled Kangaroo Loin with Rainbow Chard and Romesco

(serves 4-5)

This dish is a great way to showcase the flavor of kangaroo meat.


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

And – Romesco Recipe

1. Saute rainbow chard in oiled wok over medium heat with salt, pepper for a few minutes until the leaves have wilted. Finish with a little fresh-squeezed lemon juice. Set aside.


2. Dry and season the kangaroo loins with a little salt, pepper and grill on a clean, well oiled grill to desired internal temperature.


Internal Cooking Temps for Kangaroo:
Rare – 135°
Medium Rare – 140°-150°
Medium – 140°-145°
Medium Well – 160°
Well Done – 165° and above

3. Slice kangaroo loin and serve over a smear of romesco with the rainbow chard on the side and top with a pinch of finishing salt.



Browse More:
Kangaroo Recipes

Comments 2

  1. I’m not so sure about eating kangaroo…is this wild or farm raised? The only marsupial native to the U.S. is opossum, and I’m pretty sure I don’t want to eat that. Besides, kangaroos are so CUTE!

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