Meat
Fillet
Kangaroo fillet (tenderloin) is the most tender muscle—very lean, best with quick high heat and careful rare-to-medium finishes. Very lean Australian game is deep red with a clean mineral taste and almost no marbling. Sear hard, rest briefly, sauce to compensate for low fat. Overcooking past medium ruins the luxury. Classic with pepper, wattleseed, bush tomato, red wine, beetroot and garlic.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11 g
- Saturated Fat 4.81 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.9 mg
- Sodium 62.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 56.9 g
- Energy 192 kcal
- Water 56.9 g
- Protein 22.8 g
- Fat 11 g
- Saturated Fat 4.81 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 39.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.16 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 334 mg
- Major Minerals 332 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 73.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.16 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Retail strips, mince and jerky made kangaroo a supermarket game option. Cooks treated fillet of kangaroo as a cut with its own timing and sides.
As kangaroo cookery specialised, fillet was portioned and sold ready for the pan. Colonial settlers adopted kangaroo steaks and stews on the frontier.
Retail strips, mince and jerky made kangaroo a supermarket game option; fillet of kangaroo took a named place in that kitchen trade.