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Kangaroo Pepper Steak


Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free


6 ounces kangaroo fillet
½ cup beef stock
or veal stock (either home made or good quality store-bought stuff)
1 tablespoon black peppercorns
freshly, crushed
1 tablespoon green peppercorns
freshly, crushed
1 tablespoon white peppercorns
freshly, crushed
1 tablespoon sea salt
1 x brandy
or cognac or cheap whisky, as needed
1 x olive oil
as needed
5 each butter
tiny knobs, softened


Rub a little olive oil into the surface of each steak, along with the salt and the cracked peppercorns.

Retain any excess peppercorns--you can add them to the sauce at the end.

Pre-heat the pan to medium high.

Place the steaks in the pan and fry for 3 to 4 minutes a side, depending on their thickness and how long they've been out of the fridge.

When you turn them, spoon a knob of butter over each one.

Once the steaks are cooked, place them on a plate and leave in a warm place.

Immediately add the excess peppercorns and the shot of brandy to the pan.

Careful, here.

If the pan's hot enough, the alcohol could flame up, setting your curtains and/or you on fire.

Stir with a wooden spoon while the alcohol reduces.

Once it has reduced, add the stock.

Once that's reduced by at least half, add the final knob of butter and cut the heat.

Stir the butter in and spoon the sauce over the steaks.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 30% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 902mg 38%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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