This kangaroo roast is one of the best slow cooker kangaroo recipes, taking 8 hours to make using kangaroo shoulder, extra virgin olive oil, rosemary leaves, juniper berries, and game stock.

To make Kangaroo Roast in your slow cooker or crockpot, sear the meat until golden, then slow cook with herbs and stock on low for 6-8 hours, ensuring it’s tender and flavorful.

I’d love to hear your thoughts on this recipe! Please comment below if you try it, and share any tweaks or suggestions you might have.

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Can I Use a Different Cut of Kangaroo for This Recipe?

Yes, you can use different cuts such as kangaroo leg or loin instead of shoulder. These cuts cook faster due to their tenderness, so adjust the cooking time accordingly. Check the meat periodically to avoid overcooking.

Slow Cooked Kangaroo Roast Ingredients

• 1.0 kg rolled kangaroo shoulder, boneless
• 3 tbsp extra virgin olive oil
• 1/4 cup bruised rosemary leaves
• 6 bruised juniper berries
• 1 tbsp sea salt
• 2 cups game stock (or substitute with beef stock)
• 2 fresh bay leaves
• 1 tbsp unsalted butter
• Additional sea salt and pepper to taste

How To Make Slow-Cooked Kangaroo Roast

1. Prepare the kangaroo roast: Generously rub the kangaroo shoulder with 2 tablespoons of extra virgin olive oil, ensuring the entire surface is coated.
2. Enhance the flavor: Evenly sprinkle the shoulder with bruised rosemary leaves, bruised juniper berries, and 1 tablespoon of sea salt to infuse it with aromatic flavors.
3. Marinate the roast: Allow the seasoned kangaroo roast to marinate for at least 30 minutes at room temperature, or for optimal flavor, cover and refrigerate overnight.
4. Sear the roast: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat and sear the kangaroo on all sides until it achieves a golden brown crust, about 2-3 minutes per side.
5. Set up the slow cooker: Carefully place the seared kangaroo roast into the slow cooker and pour 2 cups of game stock around it, then add the bay leaves to the liquid.
6. Slow cook the roast: Adjust your slow cooker to the low setting and let the roast cook slowly for 6-8 hours, ensuring it becomes tender and the flavors meld beautifully.
7. Prepare the sauce: Once the roast is cooked, transfer it to a cutting board to rest for about 10 minutes; meanwhile, skim off the excess fat from the juices in the slow cooker.
8. Finish the dish: Stir in 1 tablespoon of unsalted butter into the slow cooker juices until melted and the sauce becomes glossy, then season with additional sea salt and pepper to enhance the taste.
9. Serve: Slice the tender kangaroo roast, arrange it on a platter, and drizzle with the rich, buttery sauce from the slow cooker. Enjoy this exquisite dish with a side of your choice for a complete meal.

How Can I Ensure the Roast Stays Moist?

To keep the kangaroo roast moist, ensure it’s fully submerged in the stock during slow cooking. Additionally, basting the roast periodically with the cooking liquids can help maintain moisture and flavor throughout the cooking process.

Recipe Tips

• Enhance the marination: To infuse the kangaroo roast with even deeper flavors, consider marinating it for a full 24 hours before cooking. This allows the rosemary and juniper to really penetrate the meat, resulting in a more flavorful dish.
• Manage cooking times: If you prefer a softer, more tender roast, I highly suggest extending the slow cooking time to about 10 hours on low. The longer it cooks, the more tender the meat will become, which is just how I like it!
• Browning the roast: Ensure you sear the kangaroo roast over high heat to develop a rich, golden crust. This not only improves the texture but also locks in the flavors, which is crucial for a lean meat like kangaroo.
• Adjusting the sauce thickness: If the sauce from the slow cooker is too thin for your liking, you can thicken it by simmering it in a saucepan with a tablespoon of cornstarch dissolved in water. Keep stirring until it reaches your desired consistency.

Recipe Variations

• Substitute the herbs: Instead of rosemary, try using thyme or oregano for a different herbal flavor profile. These herbs complement the gamey taste of kangaroo meat and can offer a nice variation if you’re looking to experiment.
• Add root vegetables: For a hearty one-pot meal, add chunks of potatoes, carrots, and parsnips around the kangaroo in the slow cooker. They will absorb the flavors from the meat and stock, making for a delicious and easy side.
• Incorporate wine: For a richer, more complex sauce, add half a cup of red wine to the slow cooker along with the stock. The wine adds depth and an extra layer of flavor that pairs wonderfully with game meat.
• Change the stock: Experiment with different types of stock such as chicken or vegetable stock for a lighter flavor profile. Each type of stock brings its own unique flavor to the roast, which can completely change the character of the dish.

What To Serve With Kangaroo Roast

Serve your kangaroo roast with creative and vibrant sides like Orange Glazed Carrots, garlic mashed potatoes, or a fresh fennel salad. Roasted Brussels sprouts or a wild mushroom risotto also complement the rich flavors of the roast.

I personally love adding a simple balsamic reduction to enhance the dish further.

How To Store Leftover Kangaroo Roast

In The Fridge:

Store leftover kangaroo roast in the refrigerator by placing it in airtight containers. Ensure the roast is cool before sealing to maintain freshness. Properly stored, it will last for up to 3-4 days.

In The Freezer:

Kangaroo roast can be stored in the freezer, extending its shelf life. First, wrap the roast tightly in aluminum foil or freezer-safe wrap, then place it in a freezer bag and store for up to 3 months.

How To Reheat Leftover Kangaroo Roast

To reheat leftover kangaroo roast, preheat your oven to 325°F (163°C). Wrap the roast in foil to keep it moist and heat it until it’s warmed through about 20-30 minutes. I suggest adding a bit of broth before reheating to ensure it stays juicy.

Check out More Slow Cooker Recipes:

• Slow Cooked Kangaroo Curry
• Slow Cooker Kangaroo Ragu
• Slow Cooker Kangaroo Tail Soup