sauces especially
Good for

go straight to the recipe

All of these sauces rely on some basic pantry items that are always in a restaurant but maybe not so common in home kitchens or freezers. Things like red and white wine reduction, caramelised onion, stocks and glazes.

For more about kangaroo including cleaning and cooking the fillet and cooking the tail and where to buy in South Austrlia click here.

AO MAY 25 2024


serves 4

4 kangaroo saddles….see here

500g p/w brown onions, finely sliced
100g butter
100g soft dark brown sugar
1 small sprig of thyme, leafed and finely chopped
freshly and coarsely ground black pepper
Maldon sea salt ….go easy the oysters and their liquor are salty
50g Lea and Perrins Worcestershire sauce
1 dozen oysters, shucked liquor reserved
150g kangaroo, veal or chicken glaze

Cook the onions with the butter, sugar, thyme, pepper and a couple of pinches of Maldon and continue cooking until they are very dark and caramelized, add the Worcestershire sauce and oyster liquor, stir in and bring to a simmer.

To this point can be done in advance.

to serve
Bring the sauce to the simmer, add the glaze ring to the simmer again, add the oysters, stir through, cover with a lid and remove from the heat.

Slice the kangaroo and plate, return the sauce to the heat. Using a slotted spoon place three oysters on each portion. Give the sauce a good shake so that it is glossy and divide between the portions. Serve immediately.

accompaniment suggestion
This is a rich and delicious sauce, so keep it simple buttered steamed potatoes with loads of finely chopped parsley. Never buy washed potatoes and your local farmers’ market will have tastier spuds that have been more recently dug.

pepper fillet
of kangaroo with
beetroot glaze

serves 4

A pepper fillet regardless of the protein is cooked differently to the most common method of searing on very high heat. Do this with a pepper crust and the crust and sauce will be bitter and burnt. Medium heat and butter works best.

4 kangaroo saddles….cleaned see here rolled through freshly and coarsely crushed pepper

1 bunch of large beetroot
200g caster sugar
200g white wine vinegar
200g water
200g kangaroo, chicken or veal glaze
EV olive oil

Maldon sea salt
black pepper, freshly ground

ghee for frying
salted boiling water to blanche the leaves and stems…optional.

Discarding any tough or torn outer leaves, trim up the beetroot leaves and chop the stalks into 1cm pieces. Peel one of the largest beetroots and slice it thinly. Put the beetroot slices, sugar, white wine vinegar and water into a small saucepan and bring to the boil. Simmer gently until you have a good syrup consistency, strain off the beetroot and mix with the glaze.

pre heat oven to 175°C
Peel the remaining beetroot and cut them into chunks. Season with sea salt and pepper and roll through a generous amount of EV olive oil. Cover a baking with a silicone mat and spread the beetroot onto it. Cook for about 30 minutes until it is just tender but not soft.

Add the roasted beetroot to the sauce.

to serve
Cook the saddles as previously described. Return the beetroot and sauce to the heat and without reducing heat through.

Quickly blanche the leaves and stems, drain them well, toss them through a little clarified butter and season. Serve the saddles with the sauce and the leaves and stems as a vegetable side.

accompaniment suggestions
Sautéed potatoes are great, a slice of toasted brioche even better!


My juicer gets used for many ingredients other than citrus and other fruit and beetroot is one of the vegetables that works brilliantly. I don’t bother to peel them and just wash them making sure they are very clean.

I vac and freeze the pulp for making Borscht at some other time. For an excellent quick beetroot sauce, I add a splash of Leonardi Balsamic Vinegar, a pinch of Maldon, some freshly groud black pepper, bring it to the boil and knock in cold cubed butter until it is a thick and glossy sauce.

fillet of kangaroo
with chilli and
black bean sauce


serves 6

Fillets of kangaroo for 6 prepared and cooked as described here

for the sauce
100g of unsalted butter
100g peanut or vegetable oil
ginger:garlic paste

3 Thai chillies, very finely sliced [this is medium heat]

250g shallots, peeled and finely chopped

180g dried salted black beans soaked in cold water overnight
100g Chinese cooking wine or dry sherry

100g Ketyap Manis

500g veal, meat or poultry stock

1 bunch of coriander, washed, leafed and roots very finely chopped

Much care has to be taken with washing off the black beans, and I usually soak them overnight to remove the salt. It is not something that can be rushed, and not washing them off properly will absolutely ruin your sauce.

If you are using canned black beans, drain them and then soak them in cold water, draining them and changing to water a couple of times. With the dried black beans simply soak in cold water again changing the water a couple of times.

Sauté the shallots and ginger:garlic with the oil and butter and cook until golden. Drain the black beans. Finely slice the chillies, and add both the chillies and black beans to the pan. Fry for a couple of minutes stir through the coriander roots, then add the sherry, soya and stock, and reduce rapidly until you have sauce consistency. Remember that the sauce will always thicken as it cool, so do not reduce it too much. If you need to thin the sauce when serving, add water in a couple of teaspoons at a time until you get the right consistency again.

to serve
Slice the kangaroo against the grain, mop any blood with paper towel and place on warmed serving plates. Spoon some of the sauce over and around the meat and garnish with the coriander leaves.

Serve with the vinegared lime rice click here


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