What Does Kangaroo Loin Taste Like?

Australian cuisine, much like the country itself, never ceases to surprise you. Just when you think you've tasted all the coastal seafood, backyard barbecues, and diverse multicultural restaurant fare, something unexpected pops up and piques your interest again. Where else would you find kangaroo loin on the menu, as casual as if it were a typical cut of steak? This is one of those Australian dishes that you need to try at least once, because truth be told, tasting kangaroo meat is quite an experience.

Kangaroo meat is a unique, curious blend of familiar and foreign flavors. Its savory depth is comparable to beef and venison. That said, there's a gamey intensity that makes it more robust, the boldness surpassing that of typical red meats. As far as texture is concerned, kangaroo meat veers on the tough side, since it's quite lean with a relatively low fat content at under 2%, while protein takes up to 22%. Properly cooked, however, it can still be enjoyably tender, making it an ideal beef alternative.

Kangaroo loin in particular is sometimes compared to pork tenderloin due to similarities in cut shape and size, which means you can cook it in the same ways. As a matter of fact, this boneless cut is one of the more versatile parts of the kangaroo, so grill, roast, stir-fry, or pan-sear it to your heart's content.

Kangaroo loin is no less versatile than other types of game meat out there. Considering the meat's lean nature, the key is not to overcook into a leathery dryness. A marinade can be really helpful, serving not only as a tenderizer but also toning down any aggressive gamey scent. A few hours of soaking in vinegar, soy sauce, a pinch of herbs, some minced garlic, and chopped chili will give the meat a wondrous complexity. Alternatively, consider a brine, which only requires fundamentals like water, salt, and sugar. If nothing else, a simple spice rub will work in a pinch.

As a steak, medium rare is the ideal state for kangaroo loin to achieve the desired tenderness. This should only take a few minutes per side over medium-high heat, with the internal temperature reaching between 115 and 130 degrees Fahrenheit. Once done, pair it with a zesty coleslaw and a matching dressing for full-blown flavor vibrancy, or toss it in your favorite steak salads. Drown it in a mushroom sauce, should you want an umami richness. A red wine sauce mixed with pan drippings is another great way to utilize everything in your pan.

Stir-frying is another option. No different than usual, tossing chopped meat into a wok with Asian staple condiments and your favorite veggies will yield a splendidly quick dinner. Add noodles or vermicelli, and the meal is instantly more filling. Kangaroo is also one of the most underrated meats for burgers. Whether ground and shaped into patties or stacked as sliced steak pieces, a kangaroo burger can liven up your whole summer BBQ — it will certainly be a talking point. As for sourcing some, you'll likely have to go online, or to a specialist butcher, as kangaroo meat isn't generally available in your local grocery store meat section.