Macadamia-Crusted Kangaroo Medallions with Wattleseed Peppercorn Sauce

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 developed and reviewed.

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 recipe, ready in about 35 minutes, pairs kangaroo medallions, salt, black pepper 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: 15 min Cook: 20 min Serves 6 Australian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces (about 4 oz each) kangaroo medallions
1 tsp salt
1/2 tsp black pepper
1 cup, finely chopped macadamia nuts
3 tbsp olive oil
2 tbsp butter
2, finely chopped shallots
2 tbsp, drained green peppercorns (in brine)
1 tsp, ground wattleseed
3/4 cup heavy cream
1/2 cup beef stock

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
Step 5: Spoon the wattleseed peppercorn sauce over the kangaroo medallions and serve immediately.