“Kangaroo is a game meat notorious for being extremely lean, similar to venison. The searing method in this recipe avoids overcooking, while the coffee is a bold complement to any strong, gamey flavours.”
Coffee-Rubbed Kangaroo Fillet
Published on August 17, 2017
- 4–5 kangaroo loin fillets
- 2 tablespoons olive oil
- 2 tablespoons ancho chilli powder
- 2 tablespoons coffee grounds (not powdery, but a very fine grind)
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- To make the coffee rub, place all the rub ingredients in a bowl and mix well.
- Spoon the coffee rub over the kangaroo fillets, making sure they are generously coated. Press the rub into the meat.
- Place a frying pan over high heat and add the olive oil. Sear the crusted kangaroo fillets for 3–4 minutes on each side, then remove and allow to rest briefly before slicing and serving.
- It’s important to serve the kangaroo rare, as it is very tough when overcooked. If you do happen to overcook it slightly, make sure to slice it thinly and against the grain.