Kangaroo loin
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 6
3x 10oz kangaroo loins
Pink Himalayan rock salt
Black pepper
Fresh garlic
Directions
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Step 1
Pre heat your Anova precision cooker to 120 degrees Fahrenheit
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Step 2
Season kangaroo loins with salt and pepper
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Step 3
Vacuum seal loins with chopped garlic
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Step 4
Sous vide at 120 for 2 hours
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Step 5
Pat dry with paper towel (reserve liquid from vacuum seal bag)
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Finishing Steps
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Step 0
Heat frying pan on high heat
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Step 1
Add oil to pan
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Step 2
Place kangaroo loins into hot pan with oil hold with tongs or your fingers against edges and bottom of pan to assure a good sear on all rides.
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Step 3
Once all side have a good sear place on cutting board and let rest for 15min.
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Step 4
While meat is resting, deglaze frying pan with some liquid from bag (discard the rest) add 1/4 cup of red wine vinegar and raspberry jam let simmer for 5-6min add frozen raspberries and let reduce for 10min
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Step 5
Slice top with the raspberry reduction and serve with your favourite veggies!