What Does Kangaroo Taste Like?

Kangaroo meat is a delicacy in many places. However, in Australia, where much of the kangaroo comes from, it only became legal to eat in 1980. Now, it’s commonly served in restaurants and supermarkets throughout the country.

Generally, kangaroo has a bold, earthy taste, but is somewhat less gamey than some of the other game animals. It tends to be very lean which can sometimes mean a little less flavor than other fatty animals. In addition, It’s much more tender than game animals such as venison or goat meat.

The secret to a good-tasting kangaroo, like most wild meats, is in the cut and way it is prepared and cooked. 

How to Eat Kangaroo

Traditionally, a kangaroo was cooked over open coals. While that method is still used in the adapted form of grilling, other methods are now available to make kangaroo. 

Grilling Kangaroo

You can make kangaroo burgers or steak on the grill. Unlike some other forms of game meat, such as lamb, kangaroo needs to be cooked quickly. Due to its lean meat content, if overcooked, it can easily become tough and somewhat rubbery.

Generally, it’s best to serve kangaroo burgers and steak rare to medium-rare.  otherwise, they will be overly dry with little juiciness.

Pan Frying Kangaroo

In a similar fashion to grilling, you want to pan-fry the kangaroo quickly. Overcooking can lead to a dry tasteless kangaroo. Because of this, it’s important to make sure your kangaroo is at room temperature before cooking.

If the kangaroo is cooked cold, due to its quick cooking time, the outside will be charred, but the inside will be raw.

If cooked properly, you’ll get a mild gamey flavor that’s tender and juicy.

Kangaroo Stew

We’ve been harping on about how it’s important to cook kangaroo quickly and now we’re telling you to slow cook it? Yes, we are. In addition to proper cooking, some cuts, such as the legs are better for slow cooking than others.

However, before the kangaroo goes into the slow cooker, you’ll sear it which will seal in the juices. This will ensure a nice tender, juicy piece of meat once it’s finished.

Kangaroo stew, like other stews, tends to taste like what you put in it. Typically kangaroo stew is full of earthy flavors to bring out the gaminess in the meat.

Cuts of Kangaroo

Just like the cooking method is important to the flavor and texture of kangaroo, so is the cut you choose to use.


The legs of the kangaroo tend to be one of the tougher cuts. Since the muscles tend to be worked more than other parts, it’s often good to cook them slowly. This helps to soften and tenderize the meat.


Similar to the legs, the tail of the kangaroo tends to get a workout. This means it’s often tougher than some of the other cuts. 

Tail is often best stewed or braised for a long time to help make the meat tender and soft. If cooked long enough, it will fall off the bone and almost melt into the rest of the dish.


This is generally the most tender and juicy part of the kangaroo. This is mostly what you’ll use to make steaks and burgers with. 

However, it’s good to remember that it is still very lean and easy to dry out or overcook.


This is often thought of as the second best cut of kangaroo meat, to the tenderloin. It’s tender, juicy and sometimes has a bit more sweetness than other cuts of the kangaroo.

The rump is often grilled and if marinated well, can get a nice caramelization on the outside. This is best cooked rare to medium-rare.

When done properly it looks fairly like fillet mignon, but has a more earthy flavor. Talking about fillet mignon, learn how to reheat fillet mignon.

Final Thoughts

While kangaroo isn’t an overly popular meat, due to its environmental sustainability, it’s becoming somewhat more common. 

Kangaroo meat is perfect for people who like a bit of earthy flavor in their food. This meat isn’t overly gamey like goat, duck, Iguana, or rabbit.  

When cooked properly it can be tender and juicy. However,  with a low fat content it’s easy to overcook and end up with dry kangaroo.