Pan-Seared Kangaroo Loin with Red Wine Jus
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.
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."
