If you haven’t cooked with kangaroo before, I urge you to give it a go. These fillets are really lean and tender, so they only need a few minutes in the pan.






Skill level

Average: 3 (11 votes)


  • 2  150g (approx.) kangaroo fillets (see Note)
  • Olive oil
  • Salt
  • 2 tbsp pepperberry, ground
  • Dressing
  • 2 tsp honey
  • Zest and juice of ½ an orange
  • Juice of ½ a lime
  • 1 tbsp extra virgin olive oil
  • Pinch salt


  • 1 orange, peeled and segmented
  • 2 tbsp pinenuts, toasted
  • ½ cup couscous, cooked and cooled to room temperature
  • 1 tbsp sultanas
  • Handful fresh mint leaves, torn
  • Handful parsley, torn

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Add all of the dressing ingredients to a jar with a lid and shake well to combine. Set aside.

Drizzle meat with a little olive oil and sprinkle over some salt, then rub in well. Heat a frypan over high heat and sear the fillets for about 2 minutes on each side, then remove from the heat and allow to rest while you prepare the salad.

Place all of the salad ingredients into a bowl and pour over half of the dressing. Stir to combine. Arrange onto a serving plate.

Sprinkle the pepperberry into a large plate and roll the kangaroo fillets in it to create a kind of crust. Slice them into thick medallions and serve atop the couscous salad with some more of the dressing drizzled over the top.



• Bring the meat to room temperature before cooking.