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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Lean kangaroo rump slow-roasted with an earthy wattleseed spice rub and complemented by a tangy bush tomato relish for a uniquely Australian game dish. This australian-inspired beef ready in about 75 minutes pairs kangaroo rump roast, ground wattleseed, smoked paprika 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.

Prep: 15 min Cook: 60 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. In a small bowl, mix 2 tbsp ground wattleseed, 1 tbsp smoked paprika, 1 tsp sea salt, and 1 tsp black pepper. Rub this spice mixture evenly all over the 2 lbs kangaroo rump roast.
  2. Step 2: Heat 2 tbsp olive oil in a heavy ovenproof skillet over medium-high heat. Sear the kangaroo roast for 3-4 minutes per side until browned and caramelized.
  3. Step 3: Transfer the skillet to the preheated oven and roast the kangaroo rump for 45-50 minutes, or until an internal temperature of 130°F for medium-rare is reached. Remove and rest for 10 minutes before slicing thinly.
  4. Step 4: While the meat roasts, combine 1/2 cup rehydrated chopped bush tomatoes, 1 small finely diced red chili, 1/4 cup finely chopped red onion, 2 tbsp red wine vinegar, 1 tbsp brown sugar, and 2 tbsp chopped fresh parsley in a bowl. Stir well and let rest at room temperature for 15 minutes to develop the relish flavors.
  5. Step 5: Serve thin slices of kangaroo rump topped with a spoonful of bush tomato relish for a savory and tangy contrast.

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Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Wattleseed Rub and Bush Tomato Relish take to make?

Total time is about 75 minutes (15 min prep + 60 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 Wattleseed Rub and Bush Tomato Relish?

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 Wattleseed Rub and Bush Tomato Relish?

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 Rub and Bush Tomato Relish 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 Wattleseed Rub and Bush Tomato Relish?

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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