Oven-Baked Kangaroo Steaks with Red Wine and Rosemary Jus

By AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

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.

Lean kangaroo steaks roasted to medium rare and served with a fragrant red wine and rosemary jus that highlights the gamey flavors. This Australian-inspired game-day recipe, ready in about 30 minutes, pairs kangaroo steaks, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 20 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 steaks (about 150g each) kangaroo steaks
2 tbsp olive oil
2 sprigs fresh rosemary
1 cup (240ml) red wine
1/2 cup (120ml) beef stock
2 tbsp butter
2, crushed garlic cloves
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Rub 4 kangaroo steaks with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Place on a baking tray lined with foil.
Step 2: Roast the steaks in the oven for 8 minutes for medium rare, turning once halfway through cooking.
Step 3: While steaks roast, heat 1 tbsp olive oil in a saucepan over medium heat. Add 2 crushed garlic cloves and 2 sprigs fresh rosemary, sauté for 1 minute until fragrant.
Step 4: Pour in 1 cup red wine and 1/2 cup beef stock, bringing to a simmer. Reduce heat and let the sauce reduce by half, about 10 minutes, until slightly thickened.
Step 5: Remove rosemary sprigs and whisk in 2 tbsp butter until the sauce is glossy and coats the back of a spoon.
Step 6: Rest kangaroo steaks for 5 minutes before serving with the red wine rosemary jus spooned over the top.