Grilled Kangaroo Recipe
8 oz. Kangaroo loin, chimichurri. Chef recommends: Rare to medium-rare
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Kangaroo Loin
Remove the kangaroo loin from the fridge and let it come to room temperature for about 30 minutes before cooking. This allows for even cooking.
Season the Meat
Rub the kangaroo loin with olive oil, then season generously with salt and black pepper on all sides.
Preheat the Grill
Preheat your grill to high heat, around 450°F (232°C). Make sure the grates are clean and lightly oiled to prevent sticking.
Grill the Kangaroo
Place the kangaroo loin on the grill. For rare to medium-rare, grill for about 3-5 minutes on each side, depending on thickness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for rare and 140°F (60°C) for medium-rare.
Rest the Meat
Once cooked to your desired doneness, remove the kangaroo loin from the grill and let it rest for 5 minutes. This helps the juices redistribute.
Serve
Slice the kangaroo loin against the grain and serve with chimichurri sauce drizzled on top.