Pan-Seared Kangaroo Loin with Red Wine Jus
Ingredients
- • 600 g kangaroo loin
- • 30 ml olive oil
- • 30 g butter
- • 3 cloves garlic
- • 15 g fresh thyme
- • 180 ml red wine
- • 120 ml beef stock
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Remove kangaroo loin from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
- 2
Season the kangaroo generously with salt and pepper on all sides.
- 3
Heat olive oil in a heavy-bottomed skillet over high heat until just smoking.
- 4
Sear the kangaroo loin for 2-3 minutes on each side to develop a golden crust. The meat should remain rare to medium-rare inside.
- 5
Add butter, crushed garlic cloves, and thyme to the pan. Tilt pan and baste the meat with the foaming butter for 1 minute.
- 6
Remove kangaroo to a cutting board and tent with foil. Let rest for 5 minutes.
- 7
Pour off excess fat from the pan, keeping the fond. Add red wine and scrape up any browned bits.
- 8
Simmer wine until reduced by half, about 3 minutes. Add beef stock and reduce until slightly thickened.
- 9
Slice kangaroo loin against the grain into 1cm thick medallions.
- 10
Strain the jus and serve drizzled over the sliced kangaroo.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This lean, gamey meat is a true Australian delicacy that pairs beautifully with the rich red wine jus. Don't overcook it – kangaroo is best served medium-rare, and the key is a hot pan and quick sear to lock in those incredible flavors."
