Slow-Roasted Kangaroo Rump with Wattleseed Rub and Red Wine Sauce

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

Lean kangaroo rump slow-roasted after being rubbed with aromatic wattleseed, served with a rich red wine sauce for a distinctive Australian game dish. This australian-inspired beef ready in about 80 minutes blends kangaroo rump roast, ground wattleseed, sea 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 290 calories and feeds 4, 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: 15 min Cook: 65 min Serves 4 Australian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. In a small bowl, combine 2 tbsp ground wattleseed, 1 tbsp sea salt, and 1 tbsp freshly ground black pepper. Rub this mixture evenly all over a 2 lb kangaroo rump roast.
  2. Step 2: Heat 3 tbsp olive oil in a heavy ovenproof pan over medium-high heat. Sear the kangaroo roast on all sides, about 2 minutes per side, until browned.
  3. Step 3: Transfer the pan to the preheated oven and roast for 45-50 minutes, or until an internal temperature of 130°F for medium-rare is reached. Remove the roast and tent with foil to rest.
  4. Step 4: Place the pan back on the stove over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent.
  5. Step 5: Pour in 1 cup red wine and 1 cup beef broth, scraping the browned bits from the pan. Simmer until reduced by half, about 8-10 minutes.
  6. Step 6: Remove from heat and whisk in 2 tbsp unsalted butter until the sauce is glossy. Slice the kangaroo rump thinly and serve drizzled with the red wine sauce.

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Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Wattleseed Rub and Red Wine Sauce take to make?

Total time is about 80 minutes (15 min prep + 65 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 Rub and Red Wine 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 Rub and Red Wine 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 Rub and Red Wine Sauce 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 Red Wine 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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