Maggie Beer

Roasted Kangaroo Shoulder with Game Sauce

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Step 1: Preheat a fan forced oven to 200C.

Step 2: Place the kangaroo shoulder into a large bowl, then add the olive oil, rosemary, juniper berries and sea salt and massage these flavours into the shoulder, then cover and set aside for 30 minutes to marinate at room temperature.

Step 3: Then place a large non stick fry pan over a high heat, once hot, seal off the kangaroo for approximately 2 minutes on each side, then place onto a baking tray and place into the preheated oven and cook for 25 minutes or until the internal temperature has reached 58C (this cooking time will depend on the thickness of the shoulder and the oven being used).

Step 4: Meanwhile, place the game stock and the bay leaves into a saucepan and place over a high heat, bring to the boil and reduce by 2/3, then remove from the heat and whisk in the butter and season to taste.

Step 5: Remove the Kangaroo from the oven and allow to rest for 10 to 12 minutes before slicing and serving.

Step 6: Serve with the game sauce and a raw fennel & red onion salad.


  1. 1.0kg rolled kangaroo shoulder boneless
  2. 1/4 cup rosemary leaves bruised
  3. 6 juniper berries bruised
  4. 1 tbspn sea salt
  5. 500ml 2 cups game stock
  6. 1 tbspn unsalted butter
  7. to season sea salt

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