Grilled Kangaroo Medallions with Pepperberry Sauce
Tender kangaroo medallions grilled to perfection and served with a native Australian pepperberry cream sauce. This australian-inspired grilling ready in about 30 minutes blends (about 600g) kangaroo medallions, olive oil, sea salt 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 280 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.
Ingredients
- 8 pieces (about 600g) kangaroo medallions
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 2 medium shallots, finely chopped
- 1 tsp pepperberries, crushed
- 1/2 cup heavy cream
- 1/4 cup beef stock
Instructions
- Step 1: Rub 8 kangaroo medallions with 2 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Let rest at room temperature for 10 minutes.
- Step 2: Preheat a grill pan over high heat until smoking hot. Grill the medallions for 2-3 minutes per side for medium-rare, then transfer to a plate and tent with foil to rest.
- Step 3: In a medium skillet, melt 2 tablespoons butter over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent and fragrant.
- Step 4: Stir in 1 teaspoon crushed pepperberries and cook for 30 seconds to release aroma. Pour in 1/4 cup beef stock and reduce by half over medium heat.
- Step 5: Lower heat and stir in 1/2 cup heavy cream, simmering gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Step 6: Spoon the pepperberry sauce over the kangaroo medallions and serve immediately with steamed greens or roasted vegetables.
Frequently asked questions
How long does Grilled Kangaroo Medallions with Pepperberry Sauce take to make?
Total time is about 30 minutes (15 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 Grilled Kangaroo Medallions with Pepperberry 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 Grilled Kangaroo Medallions with Pepperberry 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 Grilled Kangaroo Medallions with Pepperberry 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 Grilled Kangaroo Medallions with Pepperberry Sauce?
Australian grilling 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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