Roo Steak, Spinach & Sauerkraut

Kangaroo is an exceptionally lean and nutritious meat ideal if your goal is high satiety and/or fat loss.

Although iconic in Australia, they are also at plague proportions around farms, so are culled and sold for food. They are effectively wild game, eating their natural diet and more active than animals raised in captivity.

The remarkable nutrient profile of wild meat like this gives us a feel for the nutrient density that would have naturally occurred in the past before widespread agriculture.

The kangaroo is more than 90% protein and comes packed with a wide range of vitamins and minerals including B2, B3, B6 and B12 along with copper, iron, phosphorus potassium, selenium and zinc.


One serve provides 400 calories, 83 g protein, 4 g fat, 5 g of net carbs and P:E ratio = 9.1


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 180 g of kangaroo steak.
  • 50 g spinach
  • 40 g sauerkraut 
  • 40 g cottage cheese  


  • BBQ kangaroo steak.  Don’t overcook it as it can get too tough. Alternatively, you can air fry for 15 minutes at 180°C/350°F.
  • Add other ingredients and plate up.  

Make sure you leave plenty of time to eat this meal. Although there are not a lot of calories it is quite bulking and takes some chewing!

Suitable for 

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