Recipes.

Coffee-rubbed Kangaroo Fillet

By Jess Pryles


I Quit Sugar - Coffee Rubbed Kangaroo
Photo by: Mark Roper
  • 4–5 servings
  • Prep - 15 mins
    Cooking - 5 mins
  • Total - 20 mins
I Quit Sugar - Coffee Rubbed Kangaroo
Photo by: Mark Roper

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.  

Servings: 4–5
Preparation: 15 mins
Cooking: 5 mins

Ingredients

  • 4–5 kangaroo loin fillets.
  • 2 tablespoons extra virgin olive oil.

Coffee Rub

  • 2 tablespoons ancho chilli powder.
  • 2 tablespoons coffee grounds (not powdery, but a very fine grind).
  • 1/4 teaspoon cayenne pepper.
  • 1 teaspoon cumin, ground.
  • 1/2 teaspoon coriander, ground.
  • 1 teaspoon garlic powder.
  • 1 teaspoon mustard powder.
  • 2 teaspoons sea salt.
  • 1 teaspoon freshly ground black pepper.

Directions

1. To make the coffee rub, place all the rub ingredients in a bowl and mix well. 

2. Spoon the coffee rub over the kangaroo fillets, making sure they are generously coated. Press the rub into the meat. 

3. Place a frying pan over high heat and add the olive oil. Sear the crusted roo 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.


Note

Images and recipes from Hardcore Carnivore by Jess Pryles Murdoch Books, RRP $39.99 Photography by Mark Roper.

I Quit Sugar - Hardcore Carnivore

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.

Ingredients

  • 4–5 kangaroo loin fillets.
  • 2 tablespoons extra virgin olive oil.

Coffee Rub

  • 2 tablespoons ancho chilli powder.
  • 2 tablespoons coffee grounds (not powdery, but a very fine grind).
  • 1/4 teaspoon cayenne pepper.
  • 1 teaspoon cumin, ground.
  • 1/2 teaspoon coriander, ground.
  • 1 teaspoon garlic powder.
  • 1 teaspoon mustard powder.
  • 2 teaspoons sea salt.
  • 1 teaspoon freshly ground black pepper.

Directions

1. To make the coffee rub, place all the rub ingredients in a bowl and mix well. 

2. Spoon the coffee rub over the kangaroo fillets, making sure they are generously coated. Press the rub into the meat. 

3. Place a frying pan over high heat and add the olive oil. Sear the crusted roo 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.

Note

Images and recipes from Hardcore Carnivore by Jess Pryles Murdoch Books, RRP $39.99 Photography by Mark Roper.

I Quit Sugar - Hardcore Carnivore

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name