Ingredients (Serves 2–3)

Protein & Marinade

• 1–1.5 lbs kangaroo fillet (or substitute: venison, bison, or very lean beef)
• 1 tbsp olive oil
• 1 tsp ground wattleseed (or coffee as a substitute)
• 1 tsp ground pepperberry (or pink peppercorns)
• ½ tsp smoked paprika
• ½ tsp sea salt
• Zest of 1 lemon

Sauce

• 1 tbsp butter
• 1 small shallot, finely minced
• 2 garlic cloves, crushed
• 1 cup coconut cream
• 1 tsp pepperberry (lightly crushed)
• 1 tsp honey or bush honey
• 1 tbsp fresh lemon juice
• Salt to taste

Finishing Touches

• Fresh parsley or native river mint
• Charred lemon slices
• Optional: roasted macadamias for crunch

Instructions 

1. Marinate the Kangaroo

Rub fillets with olive oil, wattleseed, pepperberry, paprika, salt, and lemon zest.

Let rest 20–30 minutes — kangaroo cooks best when not ice‑cold.

2. Preheat the Skillet

Heat your Platinum Large Gourmet Skillet over medium‑high until hot.

The thick base will give you a clean, even sear without burning.

3. Sear the Kangaroo

• Add a touch of oil.
• Sear fillets 2–3 minutes per side for medium‑rare (kangaroo gets tough if overcooked).
• Remove and rest under foil.

4. Build the Sauce

In the same skillet:

• Add butter → melt.
• Add shallot and garlic → sauté until fragrant.
• Pour in coconut cream and stir.
• Add pepperberry, honey, and lemon juice.
• Simmer 3–4 minutes until slightly thickened.

The skillet’s high sidewalls help reduce the sauce evenly without scorching.

5. Slice & Return

Slice kangaroo across the grain.

Return slices to the skillet, nestling them into the sauce for 1 minute to warm through.

6. Finish & Serve

Top with:

• Fresh herbs
• Charred lemon
• Crushed macadamias (optional)

Serve with:

• Coconut rice
• Roasted sweet potato
• Grilled asparagus