Skip to content

FARM CAFE, DAIRY & SHOP OPEN TODAY - 9am to 5pm (SORRY, we don’t take bookings)

Strawberry Patch is closed today - sorry

Sticky Kangaroo with Sweet Potato Mash

preparation time

10 mins + 2 hours Resting

Cooking time

25 mins



Sticky Kangaroo with Sweet Potato Mash


600g Sweet Potato peeled and diced

4 (about 125g each) kangaroo fillets

Olive oil spray

1 cup of Beerenberg Sticky Rib Sauce and Marinade

Freshly washed rocket to garnish

20g butter


Place the kangaroo in a smaller non reactive bowl. Pour the Beerenberg Sticky Rib Sauce over the top and gently massage it into the meat, cover and let it rest in the fridge for 2 hours.

Place sweet potato in a steamer over a saucepan of simmering water. Cover and steam for 10-12 minutes or until tender. Then mash with a small amount of butter and season to taste.

Meanwhile, season the kangaroo on both sides with black pepper. Heat a large non-stick frying pan over high heat. Spray with oil. Cook kangaroo for 2 minutes each side. Reduce heat to low and cook for a further 2 minutes each side for rare. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.

Thickly slice the kangaroo across the grain. Divide the kangaroo among four serving plates.  Serve on top of the sweet potato and garnish with rocket.