Seared kangaroo fillet with spiced red cabbage

Lean and healthy, kangaroo is earning its place on our plates, and in this aromatic, invigorating blend of native Australian herbs and spices, it's boxing above its weight.

Seared kangaroo fillet with spiced red cabbage Credit: On Country Kitchen

• serves

  6

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 6 kangaroo fillets
• 50 ml olive oil 
• 1 tsp ground native mountain pepper leaf (see note)
• ½ tsp ground pepper berries (see note)
• 1½ tsp ground bush tomato (see note)
• 2 tsp dried sea parsley
• 1 tsp dried saltbush
• 1 tsp ground lemon myrtle
• 1 tsp ground roasted wattle seed
• ½ tsp lemon aspen powder (see note)

Spiced red cabbage 

• 2 tbsp olive oil 
• 50 g butter
• 1 red onion, finely sliced 
• 1 small red cabbage, shredded 
• 2 tsp ground bush tomato 
• 1 pinch saltbush 
• 1 pinch ground native mountain pepper leaf
• 1 pinch pink lake salt 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.