Australian Braised Kangaroo Loin

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Australian Braised Kangaroo Loin can be served with any assortment of veggies and meats. You can also substitute lamb, but if you want true, authentic Australian Braised Kangaroo Loin, then … of course you should use Kangaroo meat.

Australian Braised Kangaroo Loin

(Photo Attributed to Author: Phillip Capper from Wellington, New Zealand)

Australian Braised Kangaroo Loin Recipe-

Ingredients:

(serves 4)

Directions:
  1. Preheat your oven to 350 degrees Fahrenheit. If you are going to include the Banger sausages, also heat your grille to medium-high. Put the bangers on the grid and grille until nicely browned, then reduce heat to low and slow-cook while you go through the following preparations.
  2. Place the flour in a shallow bowl, then dredge the meat slabs through the flour, making sure they are coated all over. Shake off any excess flour.
  3. In a large, heavy-duty roasting pan, heat 2 tbsp. oil over high flame. Fry the meat slabs, turning now and then, for about 3 minutes, or until well browned all over. Then transfer to a platter and set aside for now.
  4. Wipe the roasting pan clean (do not wash it, just swipe away most of the residual juices and bits). Return it to the stovetop, again over high flame, and heat the remaining 2 tbsp oil.
  5. Add in and stir together the vegetables, onion, garlic, spices and herbs, and cook, stirring often, until very fragrant, and the solid veggies are almost cooked through, but still a little crunchy – about 3 to 4 minutes should do it.
  6. Now add in and stir together the lamb stock, tomato juice, wine, and tomato paste. Bring to the vigorous boil, then reduce heat to low, for just a mild simmer. Return the browned Kangaroo slabs to the pan and simmer for about 4 minutes or until the vegetables have softened a little more.
  7. Cover the pan and transfer it into the oven. Bake for 2 to 2-1/2 hours, or until the meat is fork tender. You may have to add a little water during the baking, check and see, you want to have a nice, fairly thick sauce – but not too thick or dry.
  8. Serve your Australian Braised Kangaroo Loin right away, while still nice and hot. Assemble each serving plate with a bed of the veggies, top the veggies with a couple slabs of Kangaroo, and put a Banger on the side. Drizzle some of the sauce over the plate, and garnish with fresh sprigs of cilantro or parsley.

Note: This recipe is taken from our Australian and Aboriginal Cuisine page.


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10 thoughts on “Australian Braised Kangaroo Loin

  1. I’m a wild game meat lover, and kangaroo is one I’ve not yet tried. This recipe looks absolutely wonderful. Thanks for all those links, several of the ingredients – especially the spices – are quite unusual to find around here. Question: the kaffir leaves…..if you can’t get them fresh, can you use dried leaves, just rehydrate them?

  2. Ground Tasmanian wild pepper berries? Just for THAT experience I gotta try this recipe out, lol. I’ve had kangaroo before, and like it a lot. This complex dish, though, seems like it will kick the experience up a few notches.

  3. Never tried kangaroo before, but this dish is really strongly compelling me to give it a go. I also like lamb, but hey…if you’re gonna try an authentic ethnic dish, do it up right, eh?

  4. I’ve been wanting to try some Kangaroo meat, and this recipe sounds like a good way to get “broken in”, lol, to the gamey meat. Sounds like the braising in seasoned sauce would slightly calm down the “wild game” taste, right?

    • Yes, Margo, this method of preparing the “wild game” Kangaroo meat definitely tones down the gamey flavor a lot. But you will still notice its definitive and exquisite flavor – enjoy!

  5. This sounds SO good! I’ve had British Bangers before, and love them. And thanks so much for the links to get those “unusual” (to me, anyway, lol) herbs and spices!

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