Slow-Roasted Kangaroo with Pepperberry and Bush Tomato Glaze

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

Tender slow-roasted kangaroo loin glazed with a sweet and tangy sauce featuring native Australian pepperberries and bush tomatoes, capturing the essence of the outback. This australian-inspired beef ready in about 135 minutes pairs kangaroo loin, ground native pepperberry, finely chopped dried bush tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 120 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. In a small bowl, combine 1/4 cup finely chopped dried bush tomatoes, 1 tsp ground native pepperberry, 2 tbsp honey, 2 tbsp balsamic vinegar, 3 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 3 minced garlic cloves to make the glaze.
  2. Step 2: Rub 2 lbs kangaroo loin all over with half of the glaze mixture to coat evenly, reserving the rest for basting.
  3. Step 3: Place the kangaroo loin in a roasting pan and slow roast for 1.5 to 2 hours, basting every 30 minutes with the reserved glaze, until an internal temperature of 130°F for medium-rare is reached.
  4. Step 4: Remove from oven and let rest for 10 minutes before slicing thinly to serve, spooning any pan juices and remaining glaze over the meat.

Frequently asked questions

How long does Slow-Roasted Kangaroo with Pepperberry and Bush Tomato Glaze take to make?

Total time is about 135 minutes (15 min prep + 120 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 with Pepperberry and Bush Tomato Glaze?

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 loin from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo with Pepperberry and Bush Tomato Glaze?

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 with Pepperberry and Bush Tomato Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 with Pepperberry and Bush Tomato Glaze?

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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