Kangaroo has been hunted and eaten by Aboriginal Australians for tens of thousands of years, making it the continent’s true native meat, and since the 1980s it has been harvested commercially and sold across Australia as a lean, wild-caught game meat. Once a novelty on fine-dining menus, it is now a supermarket staple in Australia, prized both for its bold, beefy flavour and for being one of the most sustainable red meats on the planet — kangaroos roam free and produce almost no methane.
What makes it great is its rich, slightly gamey flavour with a remarkably clean finish, and a texture that’s tender and steak-like when cooked properly — which means rare to medium-rare, since the meat is so lean it turns tough and dry when overdone. Seared hard, rested well, and served with a glossy red-wine and pepperberry jus, it’s a restaurant-worthy dinner that tastes unmistakably Australian.
