Slow-Roasted Kangaroo with Pepperberry and Beetroot Relish

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender slow-roasted kangaroo loin enhanced by native Tasmanian pepperberry, paired with a sweet and tangy beetroot relish. This Australian-inspired beef recipe, ready in about 65 minutes, pairs kangaroo loin, Tasmanian pepperberry, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 50 min Serves 4 Australian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb kangaroo loin
1 tsp, crushed Tasmanian pepperberry
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 medium, peeled and diced beetroot
1 small, finely chopped red onion
3 tbsp apple cider vinegar
2 tbsp brown sugar
1/4 cup water
1 tsp chopped fresh thyme

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 275°F. Rub 1 lb kangaroo loin all over with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp crushed Tasmanian pepperberry.
Step 2: Place the kangaroo loin on a roasting tray and cook in the oven for 45-50 minutes until internal temperature reaches 130°F for medium-rare. Remove and rest for 10 minutes.
Step 3: Meanwhile, combine 2 diced medium peeled beetroot, 1 finely chopped small red onion, 3 tbsp apple cider vinegar, 2 tbsp brown sugar, 1/4 cup water, and 1 tsp chopped fresh thyme in a saucepan over medium heat.
Step 4: Simmer the beetroot mixture for 20 minutes until the relish thickens and beetroot is tender but retains some texture.
Step 5: Slice the kangaroo loin thinly and serve topped with the warm beetroot relish.