Aussie Bush Pepper Kangaroo with Wattleseed & Macadamia Damper

Ingredients

For the Kangaroo

• 600g (1.3 lb) kangaroo fillet or steak, trimmed

• 1 tbsp olive oil or macadamia oil

• 2 tsp ground bush pepper (or substitute with cracked black pepper + allspice)

• 1 tsp salt flakes

• 2 garlic cloves, minced

• 1 small red onion, thinly sliced

• ½ cup dry red wine (Shiraz pairs beautifully)

• ½ cup low-sodium beef stock

• 2 tsp wattleseed (lightly roasted)

• Fresh parsley for garnish

For the Macadamia Damper (Skillet-Baked)

• 2 cups self-raising flour

• 1 tsp salt

• ¾ cup milk

• 1 tsp lemon juice (to slightly curdle milk)

• ½ cup macadamia nuts, roughly chopped

• 2 tbsp butter, softened

Method

Macadamia Damper (First – can be kept warm while cooking meat)

1. In a large bowl, combine flour and salt. Stir in macadamias.

2. Mix milk and lemon juice, then pour into dry ingredients with butter. Mix gently into a sticky dough (don’t overwork).

3. Lightly oil the Nutri•stahl Large Skillet. Shape dough into a round loaf and place in skillet.

4. Cover with lid and cook over very low heat for 25–30 minutes, turning loaf halfway for even browning.

   • Optional: Lift lid briefly to check; it should sound hollow when tapped.

5. Keep warm wrapped in a clean tea towel.

Bush Pepper Kangaroo

1. Pat kangaroo dry. Rub with olive oil, bush pepper, and salt.

2. Heat skillet (no need to wash from damper, the nut oils add flavor) over medium-high. Sear kangaroo for 2–3 minutes each side for medium-rare. Remove and rest under foil.

3. Lower heat to medium. Add garlic and onion to the skillet; sauté until softened.

4. Sprinkle wattleseed into the onions, toasting lightly for 30 seconds.

5. Deglaze with red wine, scraping the base to lift flavorful browned bits.

6. Add stock and simmer until reduced by half (sauce should be glossy and slightly thickened).

7. Slice rested kangaroo against the grain, return to skillet briefly to coat in sauce.