Where can I find kangaroo meat?
Kangaroo meat is available at specialty butchers, some gourmet supermarkets, and online meat suppliers, particularly in Australia and countries with a demand for game meats.
DINNER
Outback Kangaroo Steaks with Quandong Glaze and Roasted Bush Potatoes
Embark on a culinary journey to the Australian outback with this exquisite recipe. Succulent, lean kangaroo steaks are elevated by a vibrant, sweet-tart quandong glaze, perfectly paired with earthy, roasted bush potatoes for a truly unique dining experience.
HOW TO MAKE IT
Let's cook.
01
Preheat oven to 400°F/200°C. Toss the halved potatoes with 1/2 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown.
02
While potatoes roast, prepare the quandong glaze. In a small saucepan, combine quandong jam, red wine vinegar, and bush tomato spice blend. Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened. Set aside.
03
Pat the kangaroo steaks dry with paper towels. Season both sides with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
04
Heat the remaining 1/2 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
05
Sear the kangaroo steaks for 2-3 minutes per side for medium-rare, or longer for desired doneness. Kangaroo is best served medium-rare to prevent toughness.
06
During the last minute of cooking, brush the steaks generously with the quandong glaze, allowing it to caramelize slightly.
07
Remove steaks from the skillet and let them rest on a cutting board for 5 minutes before slicing.
08
Serve the sliced kangaroo steak with the roasted bush potatoes and a drizzle of any remaining quandong glaze.
About This Recipe
Embark on a culinary journey to the Australian outback with this exquisite recipe. Succulent, lean kangaroo steaks are elevated by a vibrant, sweet-tart quandong glaze, perfectly paired with earthy, roasted bush potatoes for a truly unique dining experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Kangaroo meat is very lean, so avoid overcooking it. Medium-rare is ideal for tenderness. If quandong jam is unavailable, a good quality apricot jam with a touch of lemon juice can be a substitute, though the unique tartness of quandong will be missed.
Easy Substitutions
For the kangaroo, venison or lean beef tenderloin can be used, adjusting cooking times accordingly. Bush tomato spice blend can be replaced with smoked paprika for a similar earthy, smoky note. Any small, waxy potato variety works well for roasting.
Storage & Reheating
Leftover kangaroo steak and potatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the meat.
Serving Suggestions
Serve with a fresh green salad dressed with a lemon vinaigrette. A side of steamed green beans or asparagus would also complement the dish beautifully. For a more substantial meal, consider a wild rice pilaf.
Common Mistakes
1. Overcooking the kangaroo: This is the most common mistake, leading to dry, tough meat. Cook to medium-rare for best results. 2. Not resting the meat: Resting allows the juices to redistribute, ensuring a tender and flavorful steak. 3. Overcrowding the pan: Cook steaks in batches if necessary to ensure a good sear, otherwise, they will steam instead of brown. 4. Skipping the glaze: The quandong glaze is essential for balancing the gamey flavor of the kangaroo and adding moisture.
Frequently Asked Questions
What does quandong taste like?
Quandong has a tart, slightly peachy, and apricot-like flavor with a hint of bitterness. It's quite unique and adds a distinctive Australian touch.
Can I prepare the glaze ahead of time?
Yes, the quandong glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Gently reheat before brushing onto the steaks.
MORE TO KNOW
Kangaroo meat is a sustainable and healthy protein source, known for its leanness and rich, gamey flavor. When cooking, it's crucial to treat it like other lean game meats: high heat for a short period to achieve a good sear, followed by a brief rest. The quandong, often called 'native peach,' is a tart Australian fruit that provides a vibrant, fruity counterpoint to the savory meat. Its unique flavor profile is a cornerstone of Australian bush tucker cuisine.
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