Kangaroo Carpaccio
Here’s a marvellously simple recipe featuring kangaroo meat from Damien Coulthard and Rebecca Sullivan, the talented authors of Warndu Mai good food.
Most of us associate kangaroo fillet with the BBQ, a popular method of cooking and way of getting together on January 26th. I applaud this elegant way of serving kangaroo fillet.
Inroduction
About this Recipe
By: Sheridan Rogers
“Carpaccio is a really simple and super-imressive party pleaser. All you need is a great piece of meat, acid, fat and little sweetness to make perfect mouthful of sweet, salty goodness. Traditionally done with beef and lemon, I have mixed it up with a little Australian native love.”
And if you don’t want to use kangaroo, you can use vensison or beef fillet.
She also points out that while many indigenous ingredients are radically different from what out palates are used to, they’re full of nutrients.
“We need to see food as medicine. Our indigenous peoples eat seasonally…Each season has purpose. Eating Kakadu plum when in season, with its extrmely high Vitamin C content, could be nature’s flu jab.”

Ingredients
Serves 4 – 6, as an entree
- Kangaroo fillet or strip loin, 1Kg
- drizzle of good quality olive oil
- salt and pepper, to taste
- Warndu Native Thyme Oil, or any flavoured oil such as basil or lemon
- Warndu Wattleseed Balsamic, or any balsamic glaze
- juice of 1/2 lemon
- finger limes, 4 -6, halved
- desert limes, 100g, halved or quartered
- muntries (native cranberries), 100g
- native herbs or micro herbs, for garnish
Take the meat out of the fridge an hour before cooking or bring it to room temperature. Place on a plate and drizzle both sides with olive oil, rubbing it evenly across the meat.
Heat a large frying pan until almost smoking. Place the fillet into the pan and sear until golden brown on all side. You want to just sear it, not cook it. Remove the fillet from the pan and leave it to rest until cool to touch.
Using a really sharp large knife, slice the fillet as thinly as possible. Arrange on a platter and season with salt and pepper. Generously drizzle the thyme oil and balsamic vinegar over the meat, followed by the lemon juice. Squeeze the finger lime “caviar” over the slices. The caviar can be difficult to get out so if needed, squeeze the limes.
Drizzle with more oil, sprinkle over the desert limes, muntries and herbs to garnish.