Spiced Kangaroo Medallions with Pepperberry Jus and Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Lean kangaroo medallions seasoned with native pepperberry and served with a rich jus alongside hearty roasted root vegetables. This Australian-inspired beef recipe, ready in about 60 minutes, pairs kangaroo medallions, ground pepperberry, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 8 pieces (about 6 oz each) kangaroo medallions
• 1 tsp ground pepperberry
• 1 tsp salt
• 3 tbsp olive oil
• 3 medium, peeled and cut into 1-inch pieces carrots
• 3 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, peeled and cubed sweet potato
• 2 sprigs fresh rosemary
• 1 cup beef broth
• 1/2 cup red wine
• 2 tbsp butter
• 2 cloves, crushed garlic cloves

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots, 3 medium parsnips, and 1 large peeled cubed sweet potato with 2 tbsp olive oil, 1 tsp salt, and 2 sprigs fresh rosemary. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized.
2. Step 2: Meanwhile, season 8 kangaroo medallions evenly with 1 tsp ground pepperberry and 1 tsp salt on both sides.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the kangaroo medallions and sear for 3 minutes on each side for medium-rare, adjusting time for preferred doneness. Remove medallions and tent with foil.
4. Step 4: In the same skillet, add 2 crushed garlic cloves and deglaze with 1/2 cup red wine, scraping up browned bits. Reduce by half, then add 1 cup beef broth and simmer until sauce thickens slightly, about 5 minutes.
5. Step 5: Whisk in 2 tbsp butter to finish the jus, seasoning with salt if needed.
6. Step 6: Serve kangaroo medallions drizzled with pepperberry jus alongside the roasted root vegetables.