Slow-Roasted Kangaroo Rump with Wattleseed Rub and Beetroot Relish

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A robust Australian game meat dish featuring slow-roasted kangaroo rump rubbed with earthy wattleseed and paired with a sweet and tangy beetroot relish. This Australian-inspired beef recipe, ready in about 130 minutes, pairs kangaroo rump, wattleseed ground, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 2 tbsp wattleseed ground
• 1 tsp sea salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 2 medium, peeled and diced beetroot
• 1 small, finely chopped red onion
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 1 tsp fresh thyme leaves

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Instructions

1. Step 1: Preheat oven to 275°F. Pat dry 2 lbs kangaroo rump and rub evenly with 2 tbsp ground wattleseed, 1 tsp sea salt, and 1 tsp black pepper. Drizzle 2 tbsp olive oil over meat and massage the rub in thoroughly.
2. Step 2: Place the kangaroo rump on a roasting rack over a baking tray and slow roast in the oven for 1 hour 30 minutes until internal temperature reaches 130°F for medium-rare.
3. Step 3: While the meat roasts, combine 2 diced medium peeled beetroot, 1 finely chopped small red onion, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1/4 cup water, and 1 tsp fresh thyme leaves in a saucepan. Simmer over medium-low heat for 20 minutes until the beetroot is tender and the mixture thickens into a relish.
4. Step 4: Remove the kangaroo rump from the oven and let rest for 10 minutes. Slice thinly and serve with the warm beetroot relish drizzled on top.