Cook kangaroo muscles whole, sliced, or cut into cubes for use as stew meat. Kangaroo leg meat is best roasted, braised, or stewed.
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 removed for some other use.
Kangaroo is also good marinated, as long as the marinade’s flavors are kept on the subtle side so the meat's flavor still shines through.
Kangaroo meat is best left to rest (covered) after cooking so the juices can thicken & won't run out when it's sliced. The amount of time it should rest varies depending on the size of the pieces of meat. Whole leg muscle roasts will need at least 15 minutes.
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.
While sauces can certainly be used at your discretion, we recommend leaving roo meat un-sauced so that its exciting natural flavor is not covered.
How to Tell Meat Doneness by Feel
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.