It’s healthy, full of flavour, and genuinely free-range. Time to tuck into the coat of arms.

Australians sometimes like to say we’re the only country that eats its own emblems, but that’s not true. Bear is a delicacy among the Finnish, koi carp were originally brought to Japan as table fish, and Iraq’s national animal is a goat. The dodo – the national emblem of Mauritius – was so delicious that they ate all of them.

Australia may, however, be the only country that has two animals on its coat of arms... and eats them both. Emu meat was expected to be “the new beef” two decades ago – causing a bubble that inevitably burst, bankrupting investors – but it’s making a comeback. And kangaroo meat, obviously, is available at almost every supermarket in the country.

Of course, Indigenous people have been dining upon both roo and emu for millennia.

Kangaroo is a sort of wonder food: typically lean, it’s plentiful, good for you, great for the environment and cheap. And while roo’s low fat content can make it feel intimidating to cook, with a few simple tips, it can add a delicious, sustainable, and incredibly authentic option to any Aussie menu.

Here’s two simple recipes to start: kangaroo fillets in creamy peppered sauce and kangaroo fillets with tomato and feta salad. Both come courtesy of Field to Fork: Second Helpings, The Australian Game Cookbook.

The sequel to a Gourmand-award winning original, it features over 50 recipes, including Bourbon-glazed venison ribs and goat hot pot with mushrooms and bamboo shoots. If nothing else, it’ll put a little bounce back into your step.

Learn more at https://greataustralianoutdoors.com.au

• 4 kangaroo fillets
• 2 tablespoons black peppercorns, coarsely crushed (try adding white, pink or green peppercorns for extra oomph)
• olive oil
• 3 onion shallots, finely chopped
• ¼ cup brandy
• 1 cup double cream
• 30g butter
• 2 tablespoons flat-leaf parsley, finely chopped

• 2 teaspoons wholegrain mustard

1. Season the kangaroo fillets all over with the crushed peppercorns, patting them down with your hands. Season with salt and drizzle with olive oil.
2. Heat a large non-stick frying pan over medium-high heat and cook fillets for 4–5 minutes each side, or until cooked to your liking.
3. Remove kangaroo from pan, cover with foil and allow to rest for 5 minutes.
4. Add onion shallots to the oil remaining in the pan and cook for 1–2 minutes. Add brandy, stirring to deglaze the pan, and boil until it thickens slightly.
5. Pour in the cream and whisk in the butter. Bring to the boil. When the sauce has thickened, add the parsley and wholegrain mustard. Adjust the seasoning with salt and pepper if necessary.
6. Return fillets to the pan and baste them in the sauce. Serve with mashed potato or salad.

• 2 tablespoons fresh basil leaves, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon sea salt
• zest of 1 lemon
• 2 tablespoons lemon juice
• 75ml olive oil
  2 tablespoons balsamic vinegar
• 4 kangaroo fillets
• 2 red onions, sliced into thick rounds
• 4 tomatoes, sliced thickly
• 200g mixed cherry tomatoes, halved
• 100g feta, crumbled
• Balsamic vinegar
• Fresh basil leaves

1. In a bowl, mix basil, 2 cloves garlic, sea salt and lemon zest until a course paste is formed. Add lemon juice, 50ml of olive oil and 1 tablespoon balsamic vinegar and stir to combine.
2. Pour the marinade over the kangaroo fillets. Cover and marinate in the fridge for 20 minutes, or longer.
3. To make red onion pickle, preheat barbecue or grill pan to medium-high heat. Lightly brush red onion and barbecue with olive oil, then grill onion, turning occasionally until tender and browned.
4. Transfer onions to a medium bowl, add remaining 25ml of olive oil, 1 clove garlic and 1 tablespoon balsamic vinegar. Stir well to combine and set aside.
5. Drain kangaroo from marinade. Preheat a barbecue or grill pan over medium-high heat and cook for 2 minutes to seal sides, turning once. For rare meat, cook for a further 2 minutes each side. For medium meat, reduce to medium heat and cook for 3 minutes each side.
6. Remove kangaroo from pan, cover with foil and allow to rest for 5 minutes.
7. Combine the tomato slices, cherry tomatoes and feta in a bowl and dress with balsamic vinegar. Season with salt and pepper and garnish with basil leaves.
8. Slice kangaroo fillets and top with red onion pickle. Serve with the tomato and feta salad.