Roo with Raspberry Glaze – Abel Prasad

Seared kangaroo with raspberry glaze

Seared kangaroo with raspberry glaze
  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks


  •  600g Baby Coliban (Chat) potatoes (see note), halved
  •  4 (about 125g each) kangaroo fillets
  •  Olive oil spray
  •  2 French shallots, finely chopped
  •  80ml (1/3 cup) Massel salt reduced chicken style liquid stock
  •  1 1/2 tablespoons raspberry jam
  •  1 1/2 tablespoons red wine vinegar
  •  60g (1/2 cup) fresh or frozen raspberries
  •  Steamed broccolini, to serve


  • Step 1
    Place potato in a steamer over a saucepan of simmering water. Cover and steam for 10-12 minutes or until tender.
  • Step 2
    Meanwhile, season the kangaroo on both sides with black pepper. Heat a large non-stick frying pan over high heat. Spray with oil. Cook kangaroo for 2 minutes each side. Reduce heat to low and cook for a further 2 minutes each side for rare. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
  • Step 3
    Place the frying pan over high heat. Add the shallot, stock and jam and cook, stirring, for 2-3 minutes or until the jam dissolves and the sauce reduces slightly. Add the vinegar and raspberries. Simmer, crushing the raspberries with a fork, for 4 minutes or until the mixture reduces by half.
  • Step 4
    Thickly slice the kangaroo across the grain. Divide the kangaroo among serving plates. Drizzle over the raspberry glaze. Serve with the potato and broccolini.
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