What Ground Kangaroo Is Like
Kangaroo meat is very lean, with a rich, red-meat flavor that people often compare to beef or venison, sometimes with a mild gamey note. It is sold ground (called mince in Australia and the UK) as well as in steaks and fillets. Because it has so little fat, ground kangaroo cooks quickly and can dry out or turn tough if left too long on the heat.
In many places, kangaroo is sold in specialty shops, some supermarkets, and online. Availability varies by country.
Safe Doneness
Some cooking sources suggest taking kangaroo to around 130F to 140F for a medium-rare result, which is a common approach for kangaroo steaks. Ground meat is different. Grinding mixes any surface bacteria through the meat, so general food-safety guidance for ground meat is to cook it through to about 160F (71C) in the center. Food safety rules vary by country, so check what your local authority recommends.
A cautious approach is to cook ground kangaroo until it is no longer pink and a thermometer reads 160F, then work on keeping it moist through added fat, short cooking times, or a sauce. Save medium-rare for whole cuts such as steaks, bought from a trusted source and handled hygienically.
Preparing It
- Thaw safely. Defrost in the refrigerator, not on the counter.
- Add moisture or fat. Olive oil, grated onion, grated vegetables, or a little butter help.
- Add a binder for patties and balls. An egg or some breadcrumbs keeps the mince from crumbling.
- Avoid overmixing. Combine gently so the texture stays tender.
- Season well. A strong flavor holds up to bold seasoning.
Burgers
- Mix the mince with your seasonings and a binder such as egg or breadcrumbs.
- Shape into patties, a little wider than the bun, and chill briefly so they hold together.
- Cook in a hot pan or on a grill. One source suggests about 4 to 5 minutes per side for patties, but thickness matters, so use a thermometer.
- Rest for a few minutes before serving.
Because there is little fat to drip, kangaroo burgers do not flare up on the grill much, but they can dry out. Serve with a juicy topping such as tomato, beetroot (see how to cook beets in the Instant Pot), or a tangy sauce. For grilling tips, see cooking on a charcoal grill.
Sauces, Meatballs and Chili
Wet dishes are among the most forgiving ways to cook ground kangaroo. Brown the mince quickly over medium-high heat (the browning method matches our tips for cooking ground beef), then let it simmer in a tomato sauce, a chili, or a ragu. Meatballs and koftas can be poached gently in sauce or grilled on skewers. Compare this with other lean ground meats such as ground wild boar, which also does well in saucy dishes.
Long simmering is possible, though the meat does not need hours the way a tough roast would. Cooking it just until done and then letting flavors blend in the sauce is generally enough.
Flavor Ideas
Herbs and spices commonly paired with kangaroo include rosemary, thyme, garlic, caraway, cumin, smoked paprika, and black pepper. Native Australian seasonings such as pepperberry or wattleseed are also used by some cooks. Acidic and sweet partners, such as tomato, red wine, or berry sauces, balance the lean, earthy taste.
Price and Healthiness
Kangaroo mince is often priced similar to or higher than beef mince, depending on where you live and where you buy it, so check local prices. It is generally leaner than beef mince, with less fat per serving, but exact nutrition varies by product. Check the label of what you buy.
Frequently Asked Questions
Can I eat kangaroo medium-rare? Whole steaks are commonly cooked medium-rare. Ground kangaroo is safer cooked through to about 160F.
Is kangaroo meat expensive? It can cost more than beef mince, depending on your location.
How do you prepare kangaroo meat? Thaw it in the refrigerator, season boldly, add moisture or fat, and avoid overcooking.
Is kangaroo mince healthier than beef mince? It is generally leaner, but compare package labels.