A steak to topple any prime beef cut, this native meat is rubbed with a invigorating variety of Australian herbs and spices, sat atop a bed of buttery red cabbage.

Serves
6

Preparation

20min

Cooking

10min

Skill level

Easy
By
Average: 3.9 (17 votes)
Yum

Ingredients

  • 6 kangaroo fillets
  • 50 ml macadamia oil

Dukkah

  • 1 tsp ground native mountain pepper leaf (see Note)
  • ½ tsp ground pepper berries (see Note)
  • 1½ tsp ground bush tomato (see Note)
  • 2 tsp dried sea parsley
  • 1 tsp dried saltbush
  • 1 tsp ground lemon myrtle
  • 1 tsp ground roasted wattle seed
  • ½ tsp lemon aspen powder (see Note)

Spiced red cabbage

  • 1 small red cabbage, shredded
  • 2 tbsp olive oil
  • 50 g butter
  • 1 red onion, finely sliced
  • 2 tsp ground bush tomato
  • 1 pinch dried saltbush
  • 1 pinch ground native mountain pepper leaf
  • 1 pinch pink lake salt

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.

Instructions

  1. Preheat the oven to 200°C.
  2. Trim off any sinew from the kangaroo fillets, then place in a bowl with the macadamia oil and toss to coat.
  3. For the dukkah, place all the ingredients in a bowl and stir to combine.
  4. Heat a large heavy–based frying pan or chargrill pan over high heat. Sear the kangaroo on all sides for about 1 minute or until golden. Transfer to a bowl, sprinkle over the dukkah and toss to coat. Place the kangaroo on a wire rack over a baking tray and roast in the oven for 8 minutes. Remove from the oven, cover loosely with foil and set aside to rest for 10 minutes.
  5. Meanwhile, for the spiced red cabbage, heat a large heavy–based frying pan over high heat. Add the cabbage and a dash of water and toss until wilted. Drain in a colander and squeeze out the excess water.
  6. Return the frying pan to medium–high heat with the olive oil and butter. Add the onion and cook until translucent. Add the wilted cabbage and spices and toss until well combined and heated through.
  7. Thinly slice the kangaroo against the grain and serve with the cabbage.

 

Note

These are all native Australian herbs and spices, which can be procured from a speciality spice shop, speciality supermarkets, or online from a Australian natives ingredients retailer.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.