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BBQ roo with quandong chutney


  • Put the water, vinegar and quandongs with 30 gm sugar in a heavy-bottomed pan and boil until softish. Then strain and reduce the liquid to a thick glaze, before returning the quandongs with more sugar if needed.
  • When ready, cook the seasoned kangaroo on an oiled preheated ridged grill (or BBQ) to no more than medium-rare. DON’T OVER COOK! Remove and rest for a few minutes, before carving across the grain.
  • Serve the sliced roo with a good dollop of the chutney and a simple salad on the side.


  • 400 ml cold water
  • 200 ml white wine vinegar
  • 60 gm dried quandongs
  • 30+ gm white sugar
  • 4 kangaroo fillets, well trimmed
  • sea salt & freshly ground pepper
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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