Slow-Roasted Kangaroo Rump with Wattleseed and Davidson’s Plum Sauce

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

Lean kangaroo rump slow-roasted and paired with a tangy, native Australian Davidson’s plum sauce enhanced by ground wattleseed. This australian-inspired beef ready in about 115 minutes blends kangaroo rump roast, olive oil, salt 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 320 calories and feeds 6, 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: 10 min Cook: 105 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). Rub 2 lbs kangaroo rump roast with 2 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp ground wattleseed, coating evenly.
  2. Step 2: Place the roast in a roasting pan along with 3 minced garlic cloves and 2 sprigs of fresh rosemary. Roast uncovered for 1 hour 45 minutes until internal temperature reaches 130°F for medium-rare.
  3. Step 3: While roasting, stir together 1/2 cup Davidson's plum jam, 2 tbsp red wine vinegar, and 1 tbsp honey in a small saucepan. Warm over low heat for 5 minutes, stirring until smooth and syrupy.
  4. Step 4: Remove the roast from the oven, rest for 10 minutes, then slice thinly and serve drizzled with the warm Davidson’s plum and wattleseed sauce.

Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Wattleseed and Davidson’s Plum Sauce take to make?

Total time is about 115 minutes (10 min prep + 105 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 Rump with Wattleseed and Davidson’s Plum 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 Rump with Wattleseed and Davidson’s Plum 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 Rump with Wattleseed and Davidson’s Plum Sauce 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 Rump with Wattleseed and Davidson’s Plum 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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