Slow-Roasted Kangaroo Rump with Bush Tomato Chutney

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender kangaroo rump slow-roasted to perfection, paired with a tangy bush tomato chutney that highlights traditional Australian native fruits. This Australian-inspired beef recipe, ready in about 125 minutes, pairs kangaroo rump roast, olive oil, salt 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.

Ingredients

• 2 lbs kangaroo rump roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup, chopped dried bush tomatoes
• 1 medium, finely diced red onion
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp, grated ginger
• 1/2 tsp chili flakes
• 1/2 cup water

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 275°F. Rub 2 lbs kangaroo rump roast with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper evenly on all sides. Place in a roasting pan.
2. Step 2: Slow roast the kangaroo in the oven for about 1 hour 45 minutes, or until an internal temperature of 130°F for medium rare is reached. Remove from oven and rest covered loosely with foil for 15 minutes.
3. Step 3: Meanwhile, combine 1/2 cup chopped dried bush tomatoes, 1 finely diced red onion, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp grated ginger, 1/2 tsp chili flakes, and 1/2 cup water in a saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 20 minutes until thickened into a chutney.
4. Step 4: Slice the rested kangaroo rump thinly against the grain and serve with a generous spoonful of the bush tomato chutney alongside to balance the rich meat with tangy sweetness.