How to Cook Kangaroo Loin

by Andrea Lott Haney
Find kangaroo alongside other exotic game like camel and emu at restaurants.

Find kangaroo alongside other exotic game like camel and emu at restaurants.

A global delicacy enjoyed throughout the world, especially in its native Australia, kangaroo loin meat features a lean and deep red appearance and a rich meaty flavor with very little gaminess. Also known as Australus, kangaroo meat remains an exotic treat in the United States, but is becoming more commonly imported and served. Cook kangaroo at high heat in the oven or on the stove for a tasty meal of this delicacy from Down Under.


Buy kangaroo loin fresh or professionally frozen for the safest product. If freezing at home, do it in small batches, rather than large cuts, so that the meat freezes safely before bacteria can grow. Thaw frozen Australus in the refrigerator and use within 5 days. Remove any visible fat from the surface or edges of the meat. Kangaroo is a famously lean meat, so any stray fat on it detracts from its flavor and has a tough and chewy texture.

Seasoning and Marinades

The freshest lean kangaroo loin requires only salt and pepper to bring out its meaty flavor, but the versatile meat also lends itself well to more creative preparations. Create a marinade using a salty ingredient such as soy sauce, an acid such as lemon or lime juice and a fat like olive oil. Marinades tenderize the lean kangaroo loin and infuse moisture and flavor, particularly when cooked to a higher temperature than the medium-rare recommended by the Kangaroo Industry Association of Australia.


Flash cooking, hot and fast, results in a seared outer surface of the loin and a tender inner meat. When grilling, preheat the grill to 500 degrees Fahrenheit and brush the grates with olive oil. For stovetop cooking, heat a sturdy cast-iron skillet over medium-high heat and drizzle with olive oil or bacon grease. Preheat a broiler to 450 F or higher. Regardless of the method used, a properly preheated environment ensures a fast searing. Cook kangaroo loin up to two minutes on each side for each inch of thickness. The center should be hot and bright red, measuring about 145 F with a meat thermometer. Allow the meat to rest for five minutes before slicing on the bias to serve. Kangaroo loin should appear red in color; meat that cooks long enough to turn pink or gray in the center can be tough and dry.

Tips and Warnings

The United States Department of Agriculture recommends all game meat, including kangaroo, be cooked to an internal temperature of 160 F, well above the medium-rare internal temperature of 145 F recommended for best tenderness, so use your best judgment when serving rare to medium kangaroo meat to the young, the elderly or those with compromised immune systems. To avoid the toughness from such a lean meat, the USDA recommends cooking in liquid over a long period of time in a Dutch oven or slow cooker. Because kangaroo is harvested from the wild and not farmed, it may contain harmful bacteria. To reduce the risk of illness, purchase kangaroo loin from reliable fresh sources, handle it properly and rinse the surface before marinating and cooking.

Photo Credits

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