Char-Grilled Kangaroo Striploin with a spicy fig salsa


To get you in the mood for some Oz Tucker, Arkadia Foodstore set about on a culinary adventure to test out some tasty, wholesome dishes featuring kangaroo strip loin.  Before you get into preparing a tasty kangaroo dish, check out this interesting fact about this unusual, yet tasty meat from the southern hemisphere.


(Serves 4)

800g Kangaroo Striploin
¼ Leek, sliced
6 Dried Figs, sliced in quarters
1 Spoon Worchester Sauce
1 Cup Port Wine
1 Cup Shiraz Wine
1 Cup Tomato Passata
1 Tablespoon Chilli Paste
Extra virgin olive oil
Sea Salt
Freshly Ground Black Pepper
Pinch of Sugar


Slice the kangaroo striploin in 1 to 1 ½ cm steaks. Be careful because kangaroo meat is very delicate and might not hold up into whole steaks. Place in a dish and season the olive oil, sea salt and grounded black pepper. Leave to rest while you prepare the sauce.

Boil some water with an electric kettle. Soak the fig quarters in a bowl with the boiling water.

Heat a non-stick sauce pan. Pour in some olive oil and sauté the leeks. Drain the figs and transfer to the sauce pan and continue tossing gently. Add in the Worchester sauce.

Keep the sauce pan on high heat and pour in the port wine. Once the liquid starts to boil, pour in the Shiraz wine. Stir gently as the mixture starts to boil and the liquids begin to evaporate. Add the chilli paste and sugar depending on how spicy or mild you would like the sauce to be.

Once the sauce becomes to caramelize and thicken pour in the tomato passata. If the sauce becomes too thick add the hot water from the electric kettle.

Heat up the char-grill or use a grilling pan. Once very hot, grill the kangaroo striploin on both sides until medium rare. Plate the grilled meat on individual serving plates. Top the striploin with the fig salsa.


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