Entree: Australia – Tasmania – Kangaroo Fillet (Pan-seared lean kangaroo fillets with a simple pan sauce highlighting Tasmanian native pepperberry)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 50 min

Ingredients

- 4 kangaroo fillets, approx. 5 oz (140 g) each
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (28 g) unsalted butter, divided
- Salt
- Freshly ground black pepper
- 2 cloves garlic, crushed (about 6 g)
- 2 sprigs fresh thyme
- 1 tsp (2 g) ground Tasmanian pepperberry (or ground black pepper if unavailable)
- 1/2 cup (120 ml) dry red wine
- 3/4 cup (180 ml) beef or game stock
- 1 tsp (5 ml) lemon juice
- 1 lb (450 g) mixed root vegetables (potato, carrot, parsnip), cut into 1-inch pieces for roasting
- 1 tbsp (15 ml) olive oil for roasting vegetables

Instructions

1. Preheat oven to 425°F (220°C). Toss root vegetables with 1 tbsp (15 ml) olive oil, salt and pepper and roast on a baking sheet until tender and caramelized, about 25–30 minutes.
2. Pat kangaroo fillets dry and season lightly with salt and freshly ground black pepper. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter in a heavy skillet over high heat until just smoking.
3. Sear fillets 2–3 minutes per side for medium-rare (adjust time for thickness). During the last 30 seconds, add crushed garlic and thyme to the pan to flavor the butter. Transfer fillets to a plate to rest, tented with foil for 5 minutes.
4. Lower heat to medium and carefully pour red wine into the hot skillet to deglaze, scraping up browned bits. Add beef stock and the ground Tasmanian pepperberry, and simmer until sauce reduces by about half and slightly thickens, 4–6 minutes.
5. Remove from heat and swirl in remaining 1 tbsp (14 g) butter and 1 tsp (5 ml) lemon juice to finish the sauce. Taste and adjust seasoning.
6. Slice kangaroo fillets against the grain, arrange on plates with roasted vegetables, and spoon the pepperberry pan sauce over the meat. Serve immediately.