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Kangaroo Steaks in Red Wine Sauce

By julesegw (GoodFood Community)
A star rating of 5 out of 5.2 ratingsRate
  • Preparation and cooking time
    • Prep:
    • Cook:
    • overnight marinating in fridge - or 2 hours minimum
  • More effort
  • Serves 4
Juicy tender steaks (sliced) in rich creamy sauce


  • 500g loin kangaroo fillet or 4 kangaroo fillet steaks
  • 1 cup good-quality dry red wine
  • 1 clove garlic, crushed
  • 1 small onion, finely chopped
  • 1 teaspoon chopped fresh chives
  • 1 tablespoon oil
  • ½ cup cream


  • STEP 1
    Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
  • STEP 2
    Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) **Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.**
  • STEP 3
    Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!!
  • STEP 4
    Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables

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A star rating of 5 out of 5.2 ratings

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