Kangaroo is a very lean meat and is perfect for marinating and even more perfect.


  • 8 medium-large Spanish Onions sliced quite thick

  • 30 ml red wine

  • 50 g Butter

  • 0.5 cup Thyme

  • 0.5 cup Sage

  • 0.5 cup Parsley finely chopped

  • Salt

  • Pepper

  • 2 bunches English Spinach

  • Olive Oil

  • To Serve

  • 500 g Kangaroo Loin

  • Marinade

  • 30 ml Olive Oil

  • 30 ml Cabernet Sauvignon vinegar

  • 1 Clove Garlic

  • 1 Bay leaf

  • Salt

  • Pepper


  • 1.

    Combine kangaroo ingredients and marinate overnight.

  • 2.

    Make sure BBQ is very hot and place kangaroo on hot plate for about 2-3 minutes each side.

  • 3.

    When cooked leave to rest for about ten minutes to help blood move back to the centre of the loin. Should be eaten medium/rare as kangaroo has very little fat and it will toughen if overcooked.

  • Onion Confit:

  • 1.

    Pour a little oil on to the hot plate. Add onions and sprinkle with salt and pepper.

  • 2.

    Sprinkle herbs over the top. Add a little more olive oil to help herbs cook.

  • 3.

    Gradually cook onions until they turn golden brown on underside then flip over.

  • 4.

    Pour either a Cabernet Sauvignon vinaigrette or red wine generously onto the onions which will give a pickled flavour.

  • 5.

    When almost cooked, move onions to the side.

  • 6.

    Add butter to the remaining herbs that have been left over from the onions and allow to melt (making a sauce that will coat the spinach).

  • 7.

    Place spinach on the top, remove as soon as wilted.

  • To Serve:

  • 1.

    Slice the kangaroo loin and place on a layer of onion and spinach and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 433kj
  • Fat Total 27g
  • Saturated Fat 9g
  • Protein 10g
  • Carbohydrate 45g
  • Sugar 11g
  • Sodium 1170mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by MH17Report
I have been eating Skippy for at least 12 years now - dont know what i would do without it