Chilli & Rosemary Kangaroo


  • 500g kangaroo fillets
  • Fresh sprigs of rosemary
  • 5 chilies fresh
  • Salt and pepper
  • 150ml olive oil


Marinate kangaroo with the chili, rosemary and olive oil and season well with salt and pepper and leave over night.

Heat a heavy based pan on high, drizzle a little olive oil and seal the kangaroo fillets. Place the fillets onto a tray and place into a pre heated oven at 200c for ten minuets.

Take out of the oven and let the kangaroo rest for further 5 minutes

Slice the kangaroo and serve with roasted root vegetables, roasted with fresh rosemary.

Cooking time

30 mins

Preparation time


Marinating time

up to 24 hours

Easy serves 4

Chefs tip bruise the chilies and the rosemary in a mortal and pestle to extract fuller flavor to the kangaroo.

Chilli & Rosemary Kangaroo