Merlot marinated kangaroo steak with wasabi mash – recipe

Merlot marinated kangaroo steaks with wasabi mash

Merlot marinated kangaroo steaks with wasabi mash

When the boyf brought home kangaroo steaks from Lidl I was straight onto Google to find how best to cook this exotic meat.

I knew it was supposed to be gamey, so at first I thought of using a substitute venison recipe. Surprisingly, I found an abundance of recipes, despite the fact that many Australians have an aversion to eating kangaroo meat – much in the same way we might be averse to eating rabbit or horse. Believe it or not, skippy is low in saturated fats, full of iron, free-range and is more environmentally friendly than sheep or cows (okay, so maybe only if you don’t fly it halfway around the world for consumption!)

I wasn’t planning on making kangaroo part of our staple weekly shop, so I wanted to make something that needed a bit more prep and special treatment than your average after-work dinner. I picked this merlot-marinated kangaroo steak recipe by Gordon Ramsay-trained Farzan Contractor, chef and owner at Indulgent Sage in Sydney.¬†Although it wasn’t quite as strong as venison, the merlot marination accentuated the gamey taste of kangaroo and made it incredibly juicy and tender. Then the mash – oh the wonderful wasabi mash – where the cream cut through the eye-watering heat and instead brought out the moreish flavour of the wasabi. Probably the best mash twist I’ve ever tasted!

Mix both elements together and you get bloody good tucker.

My eat of the week

Recipe – serves 2

  • 2 x Kangaroo loin fillet
  • 50g unsalted butter


  • 1 x litre merlot
  • 1 x sprig of thyme
  • 2 x sticks of cinnamon


  • Potatoes, peeled
  • 150ml cream
  • 7 x 3g sachets of wasabi


  • 2 x basil leaves
  • 1 x carrot chopped into three pieces
  • 2 sprigs of parsley
  • 25 pine kernels, toasted
  • Parmesan shavings
  • salt
  • pepper
  • drizzel of extra virgin olive oil

How to cook

This recipe does need a bit of prep. Place the kangaroo fillets in a large bowl, pour in the red wine and add the thyme and cinnamon. Pop the bowl in the fridge and leave to marinate for at least 12 hours or overnight before cooking.

The next day, make the pesto by blending all the ingredients in a food processor to form a paste and set aside.

Peel the potatoes, add to a pan and fill with cold water. Bring to the boil and cook until the potatoes begin to go soft.

Meanwhile, remove the kangaroo meat from the marinade and pat it dry.¬†Next, heat some butter over a low-medium heat until it melts and becomes clarified. Brush the clarified butter over the meat and fry in a pan on a high heat for two minutes on each side, flipping the meat every 15 seconds. Kangaroo meat has very low fat content, so will easily become dry if you’re not careful to cook to medium at the most.

Remove the potatoes from the heat and strain. In a separate pan, bring the cream to the boil. While it is boiling, mash the potatoes, add the wasabi and mix in. Once the cream is ready, add it to the potatoes, along with the pesto, and mix in. Then serve!


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