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Pear and Red Wine Glazed Kangaroo Fillet (Or Beef) With Macadami

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“An elegant dish suitable to serve for company. Simple to prepare. Original recipe was from the Australian Macadamia Society. Serves four as a main meal. I've noticed that my olocal supermarket is now stocking a fairly extensive range of kangaroo cuts.”

Ingredients Nutrition

  • 1 tablespoon macadamia nut oil (can substitute olive oil)
  • 12 cup roasted macadamias (whole or halved)
  • 600 g thick loin kangaroo fillets (can substitute beef or venison)
  • fresh ground black pepper
  • 12 cup red wine
  • 1 fresh pear, peeled and cut into slices (can use a canned pear)
  • 14 cup pear juice (or juice from the canned fruit)
  • 2 tablespoons red currant jelly or 1 tablespoon cranberry jelly


  1. Heat the oil in a large heavy-based pan.
  2. Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
  3. Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
  4. Serve the meat sliced with the remaining glaze spooned over and and around the plate.

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