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Kangaroo with Bush Tomato Chutney
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
1
Make chutney: simmer onion, tomatoes, sugar, vinegar and spice 20 minutes. Season.
2
Season kangaroo fillets.
3
Sear in very hot oil 2 minutes per side — serve medium-rare (kangaroo becomes tough if overcooked).
4
Rest 3 minutes.
5
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
7g
Carbs
15g
Fiber
0.5g
Sodium
13mg
Reviews
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★★★★★
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