Slow-Roasted Kangaroo Rump with Wattleseed and Pepperberry Glaze

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A robust Australian game meat recipe featuring slow-roasted kangaroo rump enhanced with indigenous wattleseed and pepperberry glaze for earthy and spicy notes. This Australian-inspired beef recipe, ready in about 120 minutes, pairs kangaroo rump roast, wattleseed ground, Tasmanian pepperberry ground 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 tsp wattleseed ground
• 1 tsp Tasmanian pepperberry ground
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp honey
• 2 tbsp red wine vinegar
• 1/2 cup beef broth

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 275°F. Rub 2 lbs kangaroo rump roast evenly with 3 tbsp olive oil, 4 minced garlic cloves, 1 1/2 tsp sea salt, 1 tsp black pepper, 2 tsp ground wattleseed, and 1 tsp ground Tasmanian pepperberry.
2. Step 2: Place the seasoned roast on a rack inside a roasting pan and slow-roast in the oven for 1 hour 45 minutes until the internal temperature reaches 130°F for medium-rare.
3. Step 3: While roasting, combine 2 tbsp honey, 2 tbsp red wine vinegar, and 1/2 cup beef broth in a small saucepan. Simmer over medium heat for 10 minutes until the glaze thickens and coats the back of a spoon.
4. Step 4: Remove the kangaroo from the oven, let rest for 10 minutes, then slice thinly and brush generously with the wattleseed and pepperberry glaze before serving.