Macadamia-Crusted Kangaroo Medallions with Wattleseed Peppercorn Sauce

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

Seared kangaroo medallions crusted with crunchy macadamia nuts, served with a creamy wattleseed-infused peppercorn sauce for a taste of wild Australian game. This australian-inspired beef ready in about 35 minutes blends (about 4 oz each) kangaroo medallions, salt, black pepper 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 420 calories and feeds 6, 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: 15 min Cook: 20 min Serves 6 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 6 kangaroo medallions evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Press both sides into 1 cup finely chopped macadamia nuts until coated.
  2. Step 2: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add medallions and sear for 3 minutes per side until the macadamia crust is golden and the meat is medium-rare. Transfer medallions to a warm plate and cover loosely with foil.
  3. Step 3: In the same skillet, reduce heat to medium and add 2 tablespoons butter and 2 finely chopped shallots. Sauté shallots for 2 minutes until translucent.
  4. Step 4: Add 2 tablespoons drained green peppercorns, 1 teaspoon ground wattleseed, 1/2 cup beef stock, and 3/4 cup heavy cream. Stir and simmer for 5 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Spoon the wattleseed peppercorn sauce over the kangaroo medallions and serve immediately.

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Frequently asked questions

How long does Macadamia-Crusted Kangaroo Medallions with Wattleseed Peppercorn Sauce take to make?

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

How do I store leftover Macadamia-Crusted Kangaroo Medallions with Wattleseed Peppercorn 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 Macadamia-Crusted Kangaroo Medallions with Wattleseed Peppercorn 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 Macadamia-Crusted Kangaroo Medallions with Wattleseed Peppercorn Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Macadamia-Crusted Kangaroo Medallions with Wattleseed Peppercorn Sauce?

Australian beef 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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