Ingredients

For the Kangaroo Medallions

• 8 oz kangaroo loin or medallions (can substitute venison if unavailable)

• 1 tbsp olive oil

• ½ tsp ground Tasmanian pepperberry

• ½ tsp sea salt

• 1 clove garlic, finely minced

• 1 tsp crushed native wattleseed (optional but recommended)

For the Lemon Myrtle Butter

• 2 tbsp unsalted butter

• ½ tsp dried lemon myrtle

• 1 tsp honey

• 1 tbsp fresh lemon juice

Optional Garnish

• Roasted macadamia pieces

• Micro greens or flat-leaf parsley

Instructions

1. Prepare the meat
   Pat the kangaroo medallions dry. Season evenly with salt, Tasmanian pepperberry, wattleseed, and minced garlic. Allow to rest for 5 minutes at room temperature.

2. Preheat the Platinum 1 QT
   Place the Platinum 1 QT pan over medium heat. Add olive oil and allow it to heat evenly.

3. Sear the medallions
   Add the kangaroo medallions to the pan. Sear for approximately 2–3 minutes per side until nicely caramelized. Kangaroo is best served medium-rare; avoid overcooking. Remove from pan and loosely tent with foil.

4. Prepare the lemon myrtle butter
   Reduce heat to low. In the same pan, add butter, lemon myrtle, honey, and lemon juice. Stir gently until melted and aromatic, scraping up any browned bits from the pan.

5. Finish the dish
   Return the medallions briefly to the pan and spoon the butter over the meat for 30–45 seconds.

6. Serve
   Plate the medallions and drizzle with remaining lemon myrtle butter. Garnish with roasted macadamias and fresh greens if desired.