Slow-Roasted Kangaroo with Pepperberry Jus and Roasted Root Vegetables

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

Tender slow-roasted kangaroo loin served with a pepperberry-infused jus and a medley of caramelized root vegetables. This australian-inspired beef ready in about 125 minutes pairs kangaroo loin, crushed dried Tasmanian pepperberries, beef stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 105 min Serves 4 Australian cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Rub 2 lbs kangaroo loin with 2 tsp salt, 2 tsp black pepper, and 2 tbsp olive oil. Place in a roasting pan with 3 minced garlic cloves and 2 sprigs fresh rosemary. Roast uncovered for 1 hour 30 minutes until internal temperature reaches 130°F for medium rare.
  2. Step 2: Meanwhile, toss 3 peeled and chunked carrots, 2 peeled and cubed sweet potatoes, and 2 peeled and chunked parsnips with 2 tbsp olive oil and 1 tsp salt. Spread on a baking sheet and roast in the oven for 45 minutes until caramelized and tender.
  3. Step 3: For the jus, in a saucepan over medium heat, combine 1 cup beef stock, 1/2 cup red wine, and 1 tbsp crushed Tasmanian pepperberries. Simmer gently for 15 minutes until reduced by half and slightly thickened.
  4. Step 4: Remove kangaroo from oven and let rest for 10 minutes before slicing thinly. Serve sliced kangaroo with roasted root vegetables and drizzle with pepperberry jus.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Roasted Kangaroo with Pepperberry Jus and Roasted Root Vegetables take to make?

Total time is about 125 minutes (20 min prep + 105 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 Jus and Roasted Root Vegetables?

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 Jus and Roasted Root Vegetables?

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 Jus and Roasted Root Vegetables 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 with Pepperberry Jus and Roasted Root Vegetables?

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.

Related recipes