Katie QuinnComment

Peppered Kangaroo, Chargrilled Black Plum + Hazelnut Salad

Katie QuinnComment
Peppered Kangaroo, Chargrilled Black Plum + Hazelnut Salad

A lot of people from overseas squirm if they think of eating kangaroo, but here in Australia they are as common as regular cattle and bred for their meat. They are also in massive over-population so using them for human consumption is actually a very good idea. It's incredibly healthy meat but keep in mind, the key when cooking it is to not over do it and serve it rare or medium rare as it's so lean, otherwise it'll end up as tough as old boots.

Taken from a Brisbane Times article:

"Kangaroos are harvested under a code of practice enforced by extensive government monitoring and unlike cattle, they are not shipped all over the place and killed by untrained people in abattoirs. Kangaroo Harvesters have to undergo TAFE training and accreditation by government officers in welfare regulations before they can get a licence. Kangaroo meat is at most only 2% fat. Plus it’s full of a compound called conjugated linoleic acid, which actively reduces blood pressure. And it really does taste pretty good".

If you can't get your hands on Kangaroo meat or prefer not to eat it, simple replace with good fillet beef.

Serves 4 as a main.


400g kangaroo fillet
120g whole hazelnuts
4 large handfuls rocket (arugula)
8 black or red plums
100g Parmesan cheese, grated
Extra virgin olive oil (EVOO)
Top quality aged balsamic
Sea salt flakes + freshly ground black pepper


Preheat oven to 180˚C/350˚F

Place hazelnuts on a metal baking tray and roast in the oven for 8-10 minutes until toasted.

Grind a decent amount of black pepper out onto a large, flat dinner plate along with a good pinch or three of crushed sea salt flakes. Roll the kangaroo fillet in this salt and pepper mix until fully coated on all sides. Add more seasoning it you need to in order to coat the meat thoroughly.

Spray a frying pan (or you can BBQ the meat) with light olive oil and heat until almost smoking. Add the kangaroo meat and cook at high heat on both sides for 3-5 minutes until medium rare. As the meat is going to be sliced feel free to cut off a bit near the middle to see how it's cooking. Remove and allow to rest for 5-10 minutes before slicing very thinly.

While meat is resting, heat a griddle pan until smoking, add the plum quarters and cook on both cut sides for a minute or two on each side. Remove and allow to cool.

Scatter rocket (arugula) out over a large serving platter, add the plum quarters (they will be very soft so use small tongs to do so), followed by the kangaroo slices, scatter with grated Parmesan, toasted crushed hazelnuts and drizzle with balsamic.