Slow-Roasted Kangaroo Rump with Pepperberry Rub

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

A lean kangaroo rump dry-rubbed with Australian pepperberries and slow-roasted to tender perfection, offering a gamey yet refined flavor experience. This australian-inspired beef ready in about 135 minutes pairs kangaroo rump roast, crushed dried Australian pepperberries, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 120 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). In a small bowl, combine 1 tbsp crushed dried Australian pepperberries, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
  2. Step 2: Rub 2 lbs kangaroo rump roast all over with 2 tbsp olive oil, then massage the spice mixture evenly over the meat.
  3. Step 3: Place the roast on a wire rack over a baking tray. Lay 2 fresh rosemary sprigs on top.
  4. Step 4: Slow roast in the oven for 1.5 to 2 hours until the internal temperature reaches 130°F (54°C) for medium-rare.
  5. Step 5: Remove from oven and let rest covered loosely with foil for 15 minutes before slicing thinly against the grain.
  6. Step 6: Serve with roasted root vegetables or a native bush tomato chutney to complement the earthy flavors.

Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Pepperberry Rub take to make?

Total time is about 135 minutes (15 min prep + 120 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 Rump with Pepperberry Rub?

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 kangaroo rump roast from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Rump with Pepperberry Rub?

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 Rump with Pepperberry Rub 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 Rump with Pepperberry Rub?

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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