Australian Cuisine

Spiced Kangaroo Loin with Super Slaw Recipe – Australian Special

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Spiced Kangaroo Loin with Super Slaw Recipe – Australian Special

Spiced Kangaroo Loin with Super Slaw is a flavorful and vibrant dish that showcases the unique taste of kangaroo meat, complemented by a refreshing and crunchy slaw. The kangaroo loin is seasoned with aromatic spices to create a savory and succulent main course, while the Super Slaw offers a colorful, tangy contrast with a blend of crisp vegetables and a zesty dressing. This dish is perfect for those looking to explore bold flavors and enjoy a well-balanced, healthful meal.

  • 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:

1

Preheat your grill or skillet to medium-high heat.

2

In a small bowl, mix together the ground cumin, ground coriander, smoked paprika, black pepper, ground cinnamon, and chili powder (if using).

3

Rub the spice mixture all over the kangaroo loin, ensuring it’s well-coated.

4

Drizzle the olive oil over the seasoned loin and gently rub it in. Season with salt to taste.

Cook the Kangaroo Loin:

5

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.

6

Remove the loin from the heat and let it rest for 5 minutes before slicing.

Prepare the Super Slaw:

7

In a large bowl, combine the shredded red cabbage, julienned carrots, sliced red bell pepper, fresh coriander, and optional mint.

8

In a separate small bowl, whisk together the rice vinegar, honey or maple syrup, soy sauce, and sesame oil.

9

Pour the dressing over the slaw and toss until well combined. Season with salt and pepper to taste.

Serve:

10

Slice the rested kangaroo loin into medallions.

11

Arrange the Super Slaw on plates and top with slices of spiced kangaroo loin.

12

Serve immediately, enjoying the contrast of the spicy meat with the crisp, tangy slaw.

Recipe Notes:

Kangaroo Meat: Kangaroo loin is lean and can become tough if overcooked. For best results, aim for medium-rare.

Spice Adjustments: Feel free to adjust the spice levels to your preference. Add more chili powder for extra heat or reduce it if you prefer milder flavors.

Slaw Variations: You can add other vegetables to the slaw, such as thinly sliced radishes or snap peas, for additional texture and flavor.

Resting the Meat: Allowing the kangaroo loin to rest after cooking helps redistribute the juices, making the meat more tender and flavorful.

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