Slow-Roasted Kangaroo with Wattleseed and Bush Tomato Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Tender slow-roasted kangaroo loin infused with native wattleseed and served with a rich bush tomato and red wine sauce. This Australian-inspired beef recipe, ready in about 80 minutes, pairs kangaroo loin, ground wattleseed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lbs kangaroo loin
• 2 tsp ground wattleseed
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 medium, finely chopped shallots
• 1/2 cup chopped bush tomatoes (dried or fresh)
• 1 cup red wine
• 1 cup beef stock
• 2 tbsp butter
• 1 tbsp chopped fresh thyme

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Instructions

1. Step 1: Preheat oven to 275°F. Rub 2 lbs kangaroo loin evenly with 2 tsp ground wattleseed, 1 1/2 tsp salt, and 1 tsp black pepper. Heat 2 tbsp olive oil in a heavy oven-safe skillet over medium-high heat and sear the kangaroo loin on all sides until browned, about 3 minutes per side.
2. Step 2: Transfer the skillet with the kangaroo to the oven and roast for 45-50 minutes until the internal temperature reaches 130°F for medium-rare.
3. Step 3: Meanwhile, in a saucepan over medium heat, sauté 2 medium finely chopped shallots in 1 tbsp butter until translucent, about 3 minutes. Add 1/2 cup chopped bush tomatoes, 1 cup red wine, and 1 cup beef stock. Simmer until the sauce reduces by half and thickens, about 15 minutes.
4. Step 4: Remove sauce from heat and whisk in remaining 1 tbsp butter and 1 tbsp chopped fresh thyme. Slice the kangaroo loin thinly and serve drizzled with the bush tomato sauce.