Kangaroo with Bush Tomato Chutney

Name: Kangaroo with Bush Tomato Chutney
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 kangaroo fillets, 150g each; 2 tbsp olive oil; salt and pepper to taste; 200g bush tomatoes or roma tomatoes, diced; 1 red onion, diced; 50g sugar; 50ml red wine vinegar; 1 tsp bush spice mix or allspice

Lean kangaroo fillet seared medium-rare with an Australian bush tomato and rosella chutney. Kangaroo has almost no fat, so a short, hot sear kept to medium-rare is essential — it turns genuinely tough if cooked further.

Total time

35 min

Prep

10 min

Cook

25 min

Difficulty

medium

Cuisine

Australian

gluten-free

Ingredients

4kangaroo fillets, 150g each

2 tbspolive oil

salt and pepperto taste

200gbush tomatoes or roma tomatoes, diced

1red onion, diced

50gsugar

50mlred wine vinegar

1 tspbush spice mix or allspice

Instructions

Make chutney: simmer onion, tomatoes, sugar, vinegar and spice 20 minutes. Season.

Season kangaroo fillets.

Sear in very hot oil 2 minutes per side — serve medium-rare (kangaroo becomes tough if overcooked).

Rest 3 minutes.

Serve with bush tomato chutney and wilted greens.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

141

Protein

4.7g

Fat

Carbs

15g

Fiber

0.5g

Sodium

13mg

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