Technique Thursday: How to Properly Cook Kangaroo


Here’s a sentence I never thought I’d utter: “There are 2.5 pounds of kangaroo loin in my deep freeze.”


I’m very much looking forward to cooking the kangaroo but, at $19.99 a pound I want to be sure and cook the meat properly.
Plus, I figured you were curious, too!

What I found out:

Kangaroo meat is dark, like beef, and lean.

Very lean.

With only 2% fat, proper preparation and cooking is critical to kangaroo.

Step 1:

An overnight marinade is ideal. This will tenderize the tough meat. Mix and match the following ingredients, per your taste: Mango juice, pineapple juice, soy sauce, mirin, plum sauce, orange juice, garlic, ginger, brown sugar, cayenne, paprika, oregano, etc. Immerse kangaroo in marinade and refrigerate. Thaw frozen kangaroo in the marinade.

Step 2:

Let meat come to room temperature while preheating the grill to VERY hot.

Step 3:

Oil the grill and cook kangaroo a few minutes per side.

Step 4:

Let kangaroo meat rest before cutting into it. If you cut too soon, the juices will leach out and the meat will be quite dry. When you do cut the meat, cut against the grain. This will help make the meat more tender.

Very important: Do not overcook kangaroo. Lean meat becomes very tough when cooked well done.

Kangaroo should always be cooked rare, medium-rare, or medium.

Here’s our recipe.


  1. Grammie Sue aka Mom aka susan says

    You are too funny…If your husband gets past this one, he’s well on the road to recovery…[from picky eater syndrome] 🙂

    PS Where in Oklahoma did you find this gamey meat?

  2. Brian S. says

    Well I learned something from this and I don’t have anything to add. Except this… a general tip when you need cooking or menu advice, especially from a country that speaks something close to English… computer is great but there’s also a place for the telephone. You can phone a good Australian restaurant in New York (that would be Eight MIle Creek ) and ask them how to cook kangaroo meat and they’ll probably let you talk to the chef or send someone to ask him. Another really good source for information is the embassy (in New York, that would be the Mission to the UN). Unless you’re dealing with a paranoid country like North Korea, the embassy people would be happy to give you menu advice and food tips. I once phoned the Colombian Embassy to ask them how to order rare steak at a Colombian restaurant. (Huerta, Huerta, they said)

    • Sasha Martin says

      Hi Chelsea, I bought it at our local meat market called Harvard Meats. They carry it frozen (the tenderloins). I was really surprised to find it and, once I did, I knew I better try it. The taste was a bit gamey and very lean.

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