Kangaroo rumps can be roasted or braised whole, sliced into strips for sautéing or stir frying, ground into burgers or ground meat, or cubed for use in stews. Because it’s so lean, you should brush kangaroo meat with olive, peanut, or sesame oil before cooking.
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 the meat's flavor still shines through.
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.
If roasting kangaroo rumps whole, remember to rest them for 10-15 minutes (loosely covered) after cooking and before slicing. This allows the meat’s juices to thicken for a more moist and tender result.
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.