Barbecue Kangaroo Fillet with Wattleseed Rub and Bush Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender kangaroo fillets rubbed with native wattleseed spices and served with a smoky bush tomato sauce that highlights Australia's unique bush ingredients. This australian-inspired bbq & smoked ready in about 35 minutes blends 6 oz each kangaroo fillets, ground wattleseed, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your grill or grill pan to medium-high heat (about 400°F). In a small bowl, combine 2 tbsp ground wattleseed, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper. Rub the spice mix evenly over the 4 kangaroo fillets, coating all sides.
  2. Step 2: Lightly brush the fillets with 3 tbsp olive oil to prevent sticking. Place the fillets on the hot grill and cook for 3-4 minutes per side, or until medium-rare (internal temperature about 130°F), turning once to get good grill marks.
  3. Step 3: Meanwhile, soak 1/2 cup dried bush tomatoes in 1 cup hot water for 15 minutes until softened. Drain, reserving the soaking liquid.
  4. Step 4: In a small saucepan over medium heat, add 1 tbsp olive oil and sauté 3 minced garlic cloves with 1/4 tsp red chili flakes for 1-2 minutes until fragrant.
  5. Step 5: Add the softened bush tomatoes, 1 tbsp honey, and 1 tbsp lemon juice to the saucepan along with 1/4 cup of the reserved soaking liquid. Simmer gently for 10 minutes until the sauce thickens and the flavors meld.
  6. Step 6: Serve the grilled kangaroo fillets topped with the warm bush tomato sauce, accompanied by seasonal greens or roasted veggies.

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Frequently asked questions

How long does Barbecue Kangaroo Fillet with Wattleseed Rub and Bush Tomato Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Barbecue Kangaroo Fillet with Wattleseed Rub and Bush Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Barbecue Kangaroo Fillet with Wattleseed Rub and Bush Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Barbecue Kangaroo Fillet with Wattleseed Rub and Bush Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Barbecue Kangaroo Fillet with Wattleseed Rub and Bush Tomato Sauce?

Australian bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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