Slow-Roasted Kangaroo Rump with Wattleseed Rub and Bush Tomato Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender kangaroo rump slow-roasted with a fragrant wattleseed spice rub, served alongside a tangy bush tomato chutney reflecting Australia's native flavors. This australian-inspired beef ready in about 60 minutes blends steaks (8 oz each) kangaroo rump steaks, wattleseed ground, smoked paprika 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 350 calories and feeds 2, 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.

Ingredients

• 2 steaks (8 oz each) kangaroo rump steaks
• 2 tsp wattleseed ground
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup dried, rehydrated bush tomatoes
• 1 medium, finely chopped red onion
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp ginger fresh grated
• 1/4 tsp chili flakes

Instructions

1. Step 1: Preheat oven to 275°F (135°C). Combine 2 tsp ground wattleseed, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper in a small bowl. Rub this spice mix evenly over 2 kangaroo rump steaks.
2. Step 2: Heat 2 tbsp olive oil in a heavy oven-safe skillet over medium-high heat. Sear the kangaroo steaks for 2 minutes per side until browned.
3. Step 3: Transfer the skillet with steaks to the preheated oven and slow roast for 25 minutes for medium-rare, or longer if preferred.
4. Step 4: While the meat roasts, prepare bush tomato chutney by sautéing 1 medium finely chopped red onion in 1 tbsp olive oil over medium heat until translucent, about 5 minutes. Add 1/2 cup rehydrated bush tomatoes, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tsp freshly grated ginger, and 1/4 tsp chili flakes.
5. Step 5: Simmer the chutney mixture for 15 minutes, stirring occasionally, until thickened and jammy.
6. Step 6: Remove kangaroo from oven, rest for 5 minutes, then slice thinly. Serve topped with warm bush tomato chutney and your choice of roasted vegetables.