Pan-Seared Kangaroo Medallions with Pepperberry Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender kangaroo medallions pan-seared and served with a rich, native Australian pepperberry jus that enhances the gamey flavor with a subtle fruity heat. This australian-inspired beef ready in about 30 minutes pairs kangaroo medallions, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 2 Australian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat 8 oz kangaroo medallions dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat.
  2. Step 2: Add the medallions to the hot skillet and sear for 2-3 minutes per side until medium-rare and edges develop a golden crust. Remove the meat and set aside to rest.
  3. Step 3: Reduce heat to medium and add 1 tbsp butter and 1 finely chopped small shallot to the skillet. Sauté shallot for 2 minutes until soft and fragrant.
  4. Step 4: Pour in 1/2 cup red wine, scraping the browned bits off the pan, and let it reduce by half over 3-4 minutes.
  5. Step 5: Add 3/4 cup beef stock, 1 tsp crushed dried Australian pepperberries, and 1 tsp fresh thyme. Simmer the jus for 5-6 minutes until it thickens slightly and coats the back of a spoon.
  6. Step 6: Return the kangaroo medallions to the pan for 1 minute to coat with jus, then serve immediately with the pepperberry sauce spooned over the top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Kangaroo Medallions with Pepperberry Jus take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Kangaroo Medallions with Pepperberry Jus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo medallions from drying out.

Can I substitute ingredients in Pan-Seared Kangaroo Medallions with Pepperberry Jus?

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 Pan-Seared Kangaroo Medallions with Pepperberry Jus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Kangaroo Medallions with Pepperberry Jus?

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.

Related recipes