Spiced Kangaroo Loin with Super Slaw Recipe – Australian Special
Spiced Kangaroo Loin with Super Slaw is a striking Australian main course that combines the bold flavours of kangaroo loin rubbed in warm spices like cumin, coriander, smoked paprika, and a touch of cinnamon, with the bright, crisp contrast of a colorful slaw made from red cabbage, carrots, bell pepper, fresh herbs, and a zesty dressing. This dish balances lean, succulent meat and crunchy, tangy vegetables for a healthful yet indulgent experience. Perfect for those wanting something adventurous for dinner but still fresh and balanced in every bite.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Spiced Kangaroo Loin:
- 500g (about 1 lb) kangaroo loin
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder (optional, for extra heat)
- 2 tablespoons olive oil
- Salt, to taste
For the Super Slaw:
- 1 small red cabbage, finely shredded
- 2 large carrots, julienned
- 1 small red bell pepper, thinly sliced
- 1/2 cup fresh coriander (cilantro), chopped
- 1/4 cup fresh mint, chopped (optional)
- 1/4 cup rice vinegar
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper, to taste
Prepare the Spiced Kangaroo Loin:
Preheat your grill or skillet to medium-high heat.
In a small bowl, mix together the ground cumin, ground coriander, smoked paprika, black pepper, ground cinnamon, and chili powder (if using).
Rub the spice mixture all over the kangaroo loin, ensuring it’s well-coated.
Drizzle the olive oil over the seasoned loin and gently rub it in. Season with salt to taste.
Cook the Kangaroo Loin:
Place the kangaroo loin on the preheated grill or skillet. Cook for about 3-4 minutes on each side, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. Kangaroo meat is lean and cooks quickly, so be careful not to overcook it.
Remove the loin from the heat and let it rest for 5 minutes before slicing.
Prepare the Super Slaw:
In a large bowl, combine the shredded red cabbage, julienned carrots, sliced red bell pepper, fresh coriander, and optional mint.
In a separate small bowl, whisk together the rice vinegar, honey or maple syrup, soy sauce, and sesame oil.
Pour the dressing over the slaw and toss until well combined. Season with salt and pepper to taste.
Serve:
Slice the rested kangaroo loin into medallions.
Arrange the Super Slaw on plates and top with slices of spiced kangaroo loin.
Serve immediately, enjoying the contrast of the spicy meat with the crisp, tangy slaw.
Recipe Notes:
Kangaroo meat is very lean; cook to medium-rare (~55-60 °C internal) to avoid toughness.
Rest the meat for 5 minutes after cooking to help retain juices and improve tenderness.
Spice levels can be adjusted: increase chili powder for heat or omit for milder flavour.
Add extra vegetables like thinly sliced radishes or snap peas to the slaw for texture.
Dressing balance: taste and adjust the sweet (honey or maple syrup), acid (rice vinegar), and salt to suit your preference.
