| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 9g | 3g | 3g |
| sugars | fibre | protein | salt |
| 2g | 0g | 40g | 0.7g |
Why I Love Australian Grilled Kangaroo Rump with Red Wine Jus
Beginning my culinary journey in the heart of Charleston, South Carolina, my culinary journey has always been woven with the threads of southern tradition. however, I’ve always been captivated by diverse cuisines from all over the globe. This fascination led me to explore the vast culinary landscapes beyond my familiar terrain. One such recipe that took my heart and taste buds by storm is the Australian specialty, Grilled Kangaroo Rump with Red Wine Jus. This masterpiece marries a myriad of flavors to create an indulgent meat dish that’s transformative and elegant.
A Leap of Faith – Embracing the Outback
When I first stumbled upon this recipe, I was reminded of my escapade to the Australian outback that invoked my love for surfing. Diving into the ocean of Australian cuisine, I discovered a meat variety that’s not commonly used in our Southern kitchens – Kangaroo. Inspired by Bill Granger, a renowned Aussie Chef known for his exemplary skill in introducing native Australian ingredients into everyday cooking, I took a leap of faith to introduce Grilled Kangaroo Rump with Red Wine Jus to my repertoire.
Unleashing the Flavor: Grilled Kangaroo Rump
The star element of this recipe is, undoubtedly, the Kangaroo Rump Steaks. Ranging about 7 oz each, these steaks carry a robust, gamey flavor that’s both unique and daring. The seasoning is kept simple, merely salt and pepper, to allow the meat’s peculiar traits to shine. Grilled to perfection, the Kangaroo Steaks take on a slightly smoky flavor that marries majestically with a rich, tantalizing Red Wine Jus crafted with garlic, rosemary, thyme, and a touch of butter.
This Grilled Kangaroo Rump with Red Wine Jus would pair well with a traditional Aussie dish like Damper (an Australian soda bread) or an earthy beetroot salad for a well-rounded, gourmet meal.
Giving this recipe a try not only expanded my understanding of global flavors but also reinforced my belief in exploring and pushing boundaries in the kitchen. After all, food is a language that traverses borders, and through it, we develop a deeper understanding and appreciation for the diverse culinary tapestry of the world.
What You’ll Need
- 6 Kangaroo rump steaks (aprox. 7 oz each)
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 1 cup red wine
- 1 cup beef stock
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
Method
Step One
Start preheating your grill on a high setting. While your grill is heating, season your Kangaroo rump steaks with salt and pepper to taste.
Step Two
Heat two tablespoons of olive oil in a frying pan on medium-high heat. Add the seasoned Kangaroo steaks to the pan and brown them on each side for about 2 minutes. This will seal in the juices and give your steaks a nice crust.
Step Three
Transfer your seared Kangaroo steaks from the frying pan to your preheated grill. Grill the steaks for about 5-6 minutes on each side for medium-rare or until it’s cooked to your desired level. Once done, remove the steaks from the grill and let them rest for a few minutes. This will allow the juices to settle and keep your steaks juicy and tender.
Step Four
While your Kangaroo steaks are resting, prepare the red wine jus. In the same frying pan you seared the steaks in, add 1 cup of red wine, allow it to simmer for a minute so it deglazes the pan, picking up all the flavours left behind by the steaks. Then add the minced garlic, beef stock, butter, fresh rosemary and thyme. Let it simmer for about 10 minutes until it reduces to your desired consistency, stirring occasionally. Season the jus with salt and pepper to taste.
Step Five
Plate your grilled Kangaroo rump steaks and generously drizzle the red wine jus on top. Serve them hot and enjoy the savory flavors of Grilled Kangaroo Rump with Red Wine Jus.
