Kangaroo with Roasted Capsicum Salad

Cook Time 45 minutes

Servings 4


500g kangaroo fillets or steaks

4 capsicum, 2 red and 2 yellow

2 anchovies

1 clove of garlic

1 tsp green peppercorns, drained from brine

1 sprig of oregano, leaves torn

1 tbsp sherry vinegar

1 tsp sugar

3 tbsp extra virgin olive oil

1 tbsp baby capers, drained from the brine



Preheat the oven to 220°C.

Place the whole capsicum on a baking tray. Drizzle with a little oil and roast for 20 minutes slightly blackened and soft. Remove and place into a bowl. Covered with cling film. Sweat for 15 minutes.

In a mortar and pestle, pound garlic and anchovies with a pinch of salt. Add the peppercorns and oregano and crush together then mix through the vinegar, sugar, oil and capers.

Peel the capsicum and remove all seeds and membrane. Thinly slice and place in a bowl add the garlic mixture and fold through.

Remove kangaroo steaks from the fridge 30 minutes before cooking to bring to room temperature. Pat dry with some paper towel and drizzle over olive oil and season with salt and pepper. Heat a grill pan over a medium to high heat. Grill the steaks for 3-4minutes on each side for medium-rare.

Rest for 10 minutes. Thickly slice and serve with the capsicum salad.


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