Sauteed Kangaroo Medallions with Wattleseed Pepper Sauce

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

Lean kangaroo medallions pan-seared and served with a rich wattleseed and peppercorn cream sauce, a taste of Australia's unique game meat. This australian-inspired beef ready in about 25 minutes blends (about 4 oz each) kangaroo medallions, olive oil, unsalted butter 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 320 calories and feeds 4, 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: 10 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 8 kangaroo medallions (4 oz each). Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season medallions with 1/2 tsp sea salt and sear for 2-3 minutes on each side until medium-rare. Remove and keep warm.
  2. Step 2: Reduce heat to medium, add 2 tbsp unsalted butter to the skillet. Sauté 2 finely chopped shallots and 1 minced garlic clove for 2-3 minutes until translucent and fragrant.
  3. Step 3: Stir in 1 tsp ground wattleseed and 1 tsp crushed black peppercorns, cooking for 1 minute to release aromas.
  4. Step 4: Pour in 1/2 cup beef broth and 1/2 cup heavy cream, simmering for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return the kangaroo medallions to the skillet, spoon sauce over them, and cook for an additional 1 minute to warm through.
  6. Step 6: Serve immediately with the wattleseed pepper sauce drizzled on top.

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Frequently asked questions

How long does Sauteed Kangaroo Medallions with Wattleseed Pepper Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sauteed Kangaroo Medallions with Wattleseed Pepper 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 Sauteed Kangaroo Medallions with Wattleseed Pepper 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 Sauteed Kangaroo Medallions with Wattleseed Pepper Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sauteed Kangaroo Medallions with Wattleseed Pepper 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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