So far during our travels through Australia we had seen plenty of live kangaroos and especially wallabies, but were confronted with an unexpected lack of kangaroo meat at the butcher shops and supermarkets that we visited. Luckily I found some kangaroo fillet steaks at a butcher shop in Alice Springs, so we could finally eat something very Australian: barbecued (grilled) kangaroo.
We had eaten kangaroo before, but in the Netherlands it is only available frozen and this was fresh. The fillet was very tender and reminded me a lot of venison. For best results it absolutely needs to be served medium rare, so we grilled it on a very hot barbie for just a minute or so per side and then allowed it to rest in aluminum foil.
extra virgin olive oil
salt and freshly ground black pepper
Prepare a charcoal grill until the fire is so hot that you can only hold your hand above it for a second or less. It must really be as hot as possible, as we want to sear the kangaroo fillet as quickly as possible. We are looking for a nicely browned crust without overcooking the inside. Cook the kangaroo fillets for 30 seconds on one side, then turn. Cook for 30 seconds on the other side, then turn again. Repeat this until the fillets are nicely browned, 2 or 3 times (so total cooking time 2 to 3 minutes). The quick flipping prevents the inside from overcooking.
Wrap the kangaroo fillets in aluminum foil and allow them to rest for 10 to 15 minutes. The heat from the outside will now cook the inside. Since the kangaroo fillets are fairly thin, the short cooking time should be enough to achieve minimum rare. If you want to be sure, check the core temperature after resting. It should be 55C/131F for medium rare.
We grilled some green asparagus as a side while the kangaroo was resting. The asparagus were tossed in olive oil, salt, and pepper. They need to be turned frequently so they become nice browned, not burnt.
The natural pairing for grilled red meat is shiraz from South Australia (Barossa or Clare Valley). Make sure to check the alcohol percentage, as some of them can be as high as 15%, which makes for an unpleasant wine, and serve it around 17C/63F so you may have to put it in the refrigerator for a while like we did.