Kangaroo meat is a very healthy source of protein. Kangaroo is a ultra lean meat with less than 2% fat, making it a healthier red meat option. It is also high in protein, essential B vitamins, minerals such as zinc, iron and omega 3 fats and omega 6 fatty acids. It also contains a compound called conjugated linoleic acid, which actively reduces blood pressure.
Kangaroo is a gamey meat, and some even prefer it to lamb and steak for its tenderness and taste.
It tends to be a stronger flavor than beef or lamb.
kangaroo steaks, at room temperature
pepper and salt
For the balsamic cherries
1/2 cup balsamic vinegar
1 Tablespoon Keto sugar (I used monk fruit sweetener) or regular sugar.
1/4 cup water
1/2 cup cherries, pitted and coarsely chopped
pinch coarse Kosher salt
Prepare the balsamic cherries first. In a small saucepan, combine balsamic vinegar, sugar, cherries and water. Bring to a low simmer.
Simmer for 20-30 minutes, stirring occasionally to prevent burning.
When sauce has reduced, remove from heat and stir in a pinch of coarse Kosher salt.
Sauce won’t be the texture of syrup yet- it will still be a little runny, that is normal.
Set aside to cool and thicken.
(NOTE: More than likely you'll have some balsamic cherries leftover. Store them in airtight container in refrigerator for up to one week. Perfect to top on salmon or lamb!)
For the kangaroo steaks:
Before cooking the kangaroo steaks, pat dry with paper towel.
Rub the steaks with a little bit of olive oil. Salt and pepper each side.
Add kangaroo steak(s) to a medium frying pan over medium high heat. Cook for 4 minutes then turn them around and cook for another 4 minutes. If you like your meat to be rare, cook these steaks for about 6-7 minutes total.
Add a little bit of butter in the last 3 to 4 minutes of cooking.
Remove the steaks from the pan and let them rest for 2 minutes.
Serve with roasted vegetables and salad (as pictured).
Love to color?
Check out this fun
Kangaroo Coloring Book
available on Amazon.