How To Cook Kangaroo Fillets

Sear meat on high heat quickly on each side for about 2 minutes each side to seal juices. If the kangaroo is fridge cold when it hits the pan the outside will be well done but the inside can still be raw by the time it comes out of the pan. Rub all sides of the meat w the salt pepper and thyme.

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Heat a tablespoon of olive oil in a pan and cook the kangaroo fillets until sealed on each side.

How to cook kangaroo fillets. Reduce heat slightly and cook until just a little pink inside of each piece. Cook for 3 to 4 minutes before flipping and cooking for another 3 to 4 minutes. Cover the steak with a pinch of salt on either side and begin heating your pan on medium high heat.

Reduce heat cover and cook 3 4 minutes until rare in the centre. Place the fillets directly over the charcoal. Once the fillets are seared on all side take them off the heat.

Mix worcestershire sauce and sugar together and drizzle only half over meat. Kangaroo meat is very lean so you only want to cook it to rare or medium rare. Remove to a warm plate it will continue cooking until medium rare in the middle and deglaze the pan with one tablespoon water or chicken stock.