Image: Brittany via Eating Bird Food


  • 2 kangaroo steaks
  • coconut oil or ghee, for coating
  • freshly ground black pepper, to taste
  • Red Wine and Peppercorn Sauce, to serve
  • roasted vegetables of your choice (sweet potato, pumpkin, cauliflower, carrot)
  • 1 small handful of flat-leaf (Italian) parsley, to garnish


  1. Rub each steak with coconut oil and season with pepper.
  2. Place a grill pan over a high heat and cook the kangaroo on one side until the moisture just shows, then repeat on the other side.
  3. Place the steaks on a chopping board, cover with foil and rest for 10 minutes.
  4. Place each steak on a plate and pour over the Red Wine and Peppercorn Sauce. Garnish with parsley leaves.
  5. Serve with roasted vegetables.


If you can't find kangaroo, this recipe works just as well with 2 porterhouse steaks.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.