Store Kangaroo medallions in your freezer until you're ready to
use them, then thaw as many packages as you need. For thawing tips,
please read Safely Defrosting Frozen Food for Maximum Flavor.
Because they’re so lean, you should brush kangaroo medallions with
olive, peanut, or sesame oil before cooking. Though kangaroo meat is
perhaps best roasted, medallions can also be sautéed or grilled.
To help ensure a moist, tender result, kangaroo meat can be barded,
(wrapped with bacon or pancetta) which will release moisturizing fat as
it cooks and impart a little extra smokiness. When the kangaroo is done
cooking, the bacon can be served with it or reserved for some other
use.
Kangaroo is also good marinated, as long as the marinade’s flavors
are kept on the subtle side so its true flavor still shines through.
After cooking, kangaroo medallions are best left to rest (covered)
for a few minutes before slicing or serving to allow the juices to
redistribute.
Flavors that work well with other game meats (particularly venison) are often used with kangaroo. For example: juniper berries, garlic, thyme, bacon, pancetta, berries (try wild huckleberries!), red wine, and port.
How to Tell Meat Doneness by Feel
Kangaroo Recipes
Internal Cooking Temps for Kangaroo:*Rare – 135°
Medium Rare – 140°-150°
Medium – 140°-145°
Medium Well – 160°
Well Done – 165° and above
* The USDA recommends cooking all wild game meats to an internal temperature of 165 degrees.
