Macadamia-Crusted Kangaroo Medallions with Wattleseed Pepper Sauce

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Seared kangaroo medallions coated in crushed macadamia nuts served with a creamy wattleseed and black pepper sauce for a uniquely Australian game dish. This Australian-inspired beef recipe, ready in about 25 minutes, pairs kangaroo medallions, macadamia nuts, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 15 min Serves 6 Australian cuisine 420 cal/serving

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Ingredients

6 pieces (about 5 oz each) kangaroo medallions
1 cup, finely chopped macadamia nuts
1/2 cup all-purpose flour
1 tsp sea salt
1/2 tsp black pepper
3 tbsp olive oil
2 tbsp butter
1/2 cup heavy cream
1 tsp ground wattleseed
1/2 tsp cracked black pepper
1/4 cup water

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Instructions

Step 1: Combine 1 cup finely chopped macadamia nuts, 1/2 cup all-purpose flour, 1 tsp sea salt, and 1/2 tsp black pepper in a shallow dish.
Step 2: Pat dry 6 kangaroo medallions, then dredge each medallion in the macadamia-flour mixture, pressing gently to adhere the crust evenly.
Step 3: Heat 3 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Sear the medallions for 3 minutes per side until medium rare and the crust is golden and fragrant.
Step 4: Remove medallions from skillet and keep warm. Reduce heat to medium and add 1/2 cup heavy cream, 1 tsp ground wattleseed, 1/2 tsp cracked black pepper, and 1/4 cup water to the skillet.
Step 5: Simmer the sauce for 3-4 minutes, stirring gently until thickened and aromatic, then spoon over the kangaroo medallions before serving.