Slow-Roasted Kangaroo with Pepperberry Jus

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Lean kangaroo loin slow-roasted and served with a rich sauce infused with native Tasmanian pepperberries. This Australian-inspired beef recipe, ready in about 120 minutes, pairs kangaroo loin, olive oil, dried Tasmanian pepperberries 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.

Ingredients

• 2 lb kangaroo loin
• 2 tbsp olive oil
• 1 tsp, crushed dried Tasmanian pepperberries
• 3 cloves, minced garlic cloves
• 2 sprigs fresh rosemary
• 1 cup beef stock
• 1/2 cup red wine
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 275°F. Rub 2 lb kangaroo loin with 2 tbsp olive oil, 1 tsp crushed Tasmanian pepperberries, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Place the kangaroo loin in a roasting pan with 2 sprigs of fresh rosemary tucked around it. Roast uncovered for 1 hour 45 minutes until internal temperature reaches 130°F for medium-rare.
3. Step 3: Remove the loin and tent with foil to rest. Pour 1 cup beef stock and 1/2 cup red wine into the roasting pan and simmer over medium heat for 5 minutes, stirring to dissolve browned bits and reduce slightly.
4. Step 4: Strain the jus, then serve sliced kangaroo loin drizzled with the pepperberry jus.