Pan-Seared Kangaroo Steak 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.

Tender kangaroo steak pan-seared and served with a fragrant red wine and rosemary jus that highlights the meat’s rich, gamey flavor. This Australian-inspired game-day recipe, ready in about 30 minutes, pairs kangaroo steaks, olive oil, unsalted butter 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 x 6 oz (170 g) kangaroo steaks
2 tbsp olive oil
2 tbsp unsalted butter
2 fresh rosemary sprigs
2 crushed garlic cloves
1 cup (240 ml) dry red wine
1 cup (240 ml) beef stock
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 kangaroo steaks with paper towels and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat until shimmering. Add the steaks and sear for 2-3 minutes per side for medium-rare, then transfer to a plate and tent loosely with foil.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter, 2 crushed garlic cloves, and 2 fresh rosemary sprigs to the skillet. Stir for 1 minute until fragrant.
Step 4: Pour in 1 cup dry red wine and 1 cup beef stock, scraping up browned bits with a wooden spoon. Simmer the sauce for 8-10 minutes until reduced by half and slightly thickened.
Step 5: Remove garlic and rosemary from the jus, then return steaks to the pan for 1 minute to warm through and coat with sauce. Serve steaks drizzled with the red wine rosemary jus alongside roasted vegetables or mashed potatoes.