Slow-Roasted Kangaroo Medallions with Pepperberry Sauce

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

Lean kangaroo medallions slow-roasted and served with a rich sauce made from native Australian pepperberries. This australian-inspired beef ready in about 45 minutes blends olive oil, sea salt, freshly ground black pepper 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 280 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: 15 min Cook: 30 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. Rub 8 kangaroo medallions with 3 tbsp olive oil, then season with 1 tsp sea salt and 1 tsp freshly ground black pepper evenly.
  2. Step 2: Heat a heavy ovenproof skillet over medium-high heat and sear the medallions for 2 minutes per side until browned but still rare inside.
  3. Step 3: Transfer skillet with medallions to the oven and roast for 10-12 minutes until medium rare, then remove and rest for 5 minutes.
  4. Step 4: While meat rests, in a separate saucepan, sauté 2 finely chopped shallots in 1 tbsp olive oil over medium heat for 3 minutes until translucent.
  5. Step 5: Add 1 cup red wine and 1 tbsp crushed native pepperberries, simmer gently until reduced by half, then add 1 cup beef stock and reduce again until sauce thickens slightly.
  6. Step 6: Remove from heat and whisk in 2 tbsp unsalted butter until sauce is glossy and smooth.
  7. Step 7: Serve the kangaroo medallions drizzled with the warm pepperberry sauce.

Frequently asked questions

How long does Slow-Roasted Kangaroo Medallions with Pepperberry Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Kangaroo Medallions with Pepperberry 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 Slow-Roasted Kangaroo Medallions with Pepperberry 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 Slow-Roasted Kangaroo Medallions with Pepperberry 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 Slow-Roasted Kangaroo Medallions with Pepperberry 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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