Slow-Roasted Kangaroo Backstrap with Pepperberry Jus

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender kangaroo backstrap slow-roasted and served with a rich jus infused with Australian native pepperberries for a subtle spicy kick. This Australian-inspired beef recipe, ready in about 60 minutes, pairs kangaroo backstrap, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 2 lbs kangaroo backstrap
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tsp, crushed dried Australian pepperberries
• 2 small, finely chopped shallots
• 1 cup red wine
• 1 cup beef stock
• 1 tbsp unsalted butter

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Instructions

1. Step 1: Preheat oven to 275°F. Rub 2 lbs kangaroo backstrap with 2 tbsp olive oil, 1 tsp sea salt, and 1 tsp freshly ground black pepper; let rest at room temperature for 15 minutes.
2. Step 2: Heat a heavy ovenproof skillet over medium-high heat. Sear the kangaroo backstrap for 2 minutes on each side until browned and caramelized.
3. Step 3: Transfer the skillet to the preheated oven and roast the backstrap for 20-25 minutes for medium-rare, or until internal temperature reaches 130°F; remove and tent with foil to rest for 10 minutes.
4. Step 4: While the meat rests, in a saucepan over medium heat, sauté 2 finely chopped shallots in 1 tbsp butter until translucent, about 3 minutes.
5. Step 5: Add 1 tsp crushed dried Australian pepperberries and toast for 30 seconds until fragrant.
6. Step 6: Pour in 1 cup red wine and reduce by half, then add 1 cup beef stock and simmer until sauce thickens to a glaze, about 10 minutes.
7. Step 7: Slice the rested kangaroo backstrap thinly and drizzle with the pepperberry jus before serving.