Slow-Roasted Kangaroo Medallions with Pepperberry Jus
Tender kangaroo medallions slow-roasted and served with a rich jus infused with native Australian pepperberries for a bold, earthy flavor. This australian-inspired beef ready in about 45 minutes pairs Australian pepperberries, crushed, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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
- 6 medallions (4 oz each) kangaroo medallions
- 1 tsp Australian pepperberries, crushed
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef stock
- 1/2 cup red wine
- 1 tbsp unsalted butter
Instructions
- Step 1: Preheat oven to 275°F. In a bowl, combine 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp crushed Australian pepperberries.
- Step 2: Rub this mixture evenly over 6 kangaroo medallions (4 oz each). Heat a heavy ovenproof skillet over medium-high heat and sear the medallions for 2 minutes per side until browned.
- Step 3: Transfer the skillet to the oven and slow-roast the medallions for 15-20 minutes until medium-rare (internal temperature 130-135°F).
- Step 4: Remove the medallions and keep warm. Pour 1/2 cup red wine into the skillet and reduce over medium heat for 3-4 minutes.
- Step 5: Add 1 cup beef stock and continue simmering until the sauce thickens slightly, about 5 minutes. Stir in 1 tbsp unsalted butter until glossy.
- Step 6: Serve the kangaroo medallions drizzled with the pepperberry jus.
Frequently asked questions
How long does Slow-Roasted Kangaroo Medallions with Pepperberry Jus take to make?
Total time is about 45 minutes (15 min prep + 30 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 Slow-Roasted 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 olive oil from drying out.
Can I substitute ingredients in Slow-Roasted 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 Slow-Roasted Kangaroo Medallions with Pepperberry Jus for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Roasted 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.
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