Balsamic seared kangaroo with fennel, beetroot and herb salad

Recipe - Balsamic seared kangaroo with fennel, beetroot and herb salad

Recipe by Taylor Peplow Ball

Balsamic Seared Kangaroo paired with a 6ft6 Pinot Noir

Serves 4 | 30 minutes to prepare and cook

To help Dan Murphy’s celebrate Aussie Wine Month this May, OTCB are serving up a truly Aussie dish to match with a truly Aussie wine.

Many Australians are reluctant to eat kangaroo or make it part of their regular home-cooking repertoire as they find it difficult to get past the idea of eating our national emblem. However, our beloved Skippy could actually be the answer to many environmental problems, sustainability concerns, supply and ethical meat issues, as well as common health issues amongst Australians.

And very importantly, kangaroo is delicious, too! Instead of wondering why you haven’t been eating kangaroo all these years, why not try it for yourself in place of beef, pork or lamb in dinner tonight.

When marinated well and cooked quickly on a high heat, kangaroo meat retains its moisture and is an incredibly tender and juicy meat. The kangaroo fillets used in this recipe are from Gourmet Game, and are available from Foodland, IGA, Coles, ALDI and Woolworths stores.


½ cup Extra Virgin Olive Oil
½ cup sweet balsamic vinegar
1 teaspoon dried pepper flakes
2 x 450g Gourmet Game Kangaroo Fillet
8 medium beetroot of mixed colours (about two bunches)
2 medium fennel bulbs, with fronds attached
1 ½ teaspoons caraway seeds
1 teaspoon fennel seeds
Zest of 1 lemon
Handful parsley, picked
Handful mint, picked
50g walnuts, toasted and roughly chopped (optional)
Freshly cracked black pepper
Sea salt flakes
Extra Virgin Olive Oil


In a medium sized baking dish or oven tray, combine the ½ cup of Extra Virgin Olive Oil, sweet balsamic vinegar and dried pepper flakes. Season the kangaroo fillets well on both sides with black pepper and sea salt before placing in the prepared marinade in the tray. Turn the kangaroo fillets a few times in the marinade to ensure they are fully emerged, then cover and put aside at room temperature.

Preheat oven to 180°C fan-forced. Wash the beetroot well and pat dry. Chop beetroot roughly into 2cm chunks and place in a bowl. Trim the fronds off the fennel bulbs and reserve. Remove the stalks from each bulb and slice about 0.5cm off the base. Cut each bulb into quarters and place in the bowl with the beetroot.

Toss the beetroot and fennel pieces with the caraway seeds, fennel seeds and lemon zest, and season with cracked black pepper and sea salt. Dress the vegetables in just enough Extra Virgin Olive Oil to coat, about 2-3 tablespoons. Place the vegetables on a lined baking tray and cook in the preheated oven for about 20 minutes, or until tender and slightly caramelised.

Roughly tear the fennel fronds and place in a separate bowl with the parsley and mint and set aside. When the vegetables are nearly cooked, heat a large cast iron pan on high until extremely hot and just starting to smoke.

Sear the kangaroo fillets for about 2-3 minutes on each side, until nicely browned all over. As the heat is so high, the kangaroo may burn slightly on the outside due to the balsamic vinegar in the marinade. This is okay, it will create a smoky and sweet flavour.

Take the kangaroo off the heat and place in a tray covered with foil to rest for 10 minutes while assembling the salad.

Toss the roasted beetroot and fennel pieces with the fresh herbs and toasted walnuts (if using). Adjust the seasoning of salad if necessary by adding more salt or pepper.

Once the kangaroo is rested, slice into thick pieces and serve with the roasted vegetable salad. Enjoy!


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