Kangaroo Fillet - Medium Rare

(1)

A W

Australia

Kangaroo

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Red Kangaroo fillet is amazing. They are huge animals and have big meaty fillets. However, it needs to be treated carefully as it can become tough and gamey very easily. I prepare the filets by brining them first and then Sous vide for 1 hour before flash frying. This gives a wonderfully tender dish better than the best beef fillet. This recipe is for one fillet.
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Ingredients for 1

  • Kangaroo fillet (red pref) 200gm

  • Red wine

  • Garlic clove chopped and microwaved 1min

  • Juniper

  • 7% brine cooled to less than 10c. Volume =2*fillet weight

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 50ºC / 122.0ºF

  • Step 2

    Brine kangaroo fillet for 8 hours (brine should be cooler than 10c)

  • Step 3

    Cook in Sous vide Add a small amount of chopped cooked garlic , a juniper berry and wine to bag

  • Step 4

    Flash fry in macadamia or similar oil

    • Finishing Steps

    • Step 0

      Flash fry on both sides 45-60 secs

    • Step 1

      Rest 3mins

    • Step 2

      Serve with a port, red wine jus or bernaise

Latest Comments

122 F / 50 C Recipe Temp
Recipe Time
Prep Time