Ingredients 

Protein & Base

• 1 lb kangaroo loin (or substitute: venison or lean beef)

• 1 tbsp olive oil

• 1 tbsp unsalted butter

Bush Spice Rub

• 1 tsp ground wattleseed

• 1 tsp smoked paprika

• ½ tsp ground coriander

• ½ tsp salt

• ½ tsp cracked black pepper

Vegetables

• 1 small red onion, sliced

• 1 cup cherry tomatoes, halved

• 1 cup broccolini or green beans

• 2 cloves garlic, minced

Macadamia Crunch

• ½ cup macadamia nuts, roughly chopped

Lemon Myrtle Glaze

• ½ cup chicken stock

• 1 tbsp honey

• 1 tsp lemon myrtle (or lemon zest as substitute)

• 1 tbsp white wine or apple cider vinegar

• 1 tsp Dijon mustard

 Preparation

1. Prep the Kangaroo

   • Pat dry and coat evenly with the bush spice rub.

   • Let sit at room temperature for 10–15 minutes.

2. Heat the Skillet

   • Preheat your Platinum Large Gourmet Skillet over medium-high heat.

   • Add olive oil and butter until shimmering.

Instructions

1. Sear the Kangaroo

• Place meat in the skillet and sear for 2–3 minutes per side (medium-rare recommended).

• Remove and rest (important—kangaroo is very lean and overcooks easily).

2. Build the Vegetable Base

• In the same skillet, add onion and garlic; sauté 1–2 minutes.

• Add broccolini and tomatoes; cook until just tender but vibrant.

3. Toast the Macadamias

• Push veggies to the side and lightly toast macadamias in the skillet for ~1 minute.

4. Create the Glaze

• Deglaze pan with white wine/vinegar.

• Add stock, honey, lemon myrtle, and Dijon.

• Simmer until slightly reduced (2–3 minutes).

5. Finish

• Slice kangaroo and return to skillet briefly to coat in glaze.

• Spoon sauce and vegetables over the top.