Kangaroo striploin with Peper Berries, herbs and red wine

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Dom Langford

Central Coast NSW, Australia

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Delicious tender lean kangaroo delicately flavoured with herbs and red wine. Goes great with Australian native pepper berries if you get hold of them.
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Ingredients for 4

  • 500g kangaroo striploin

  • 6 pepper berries (or teaspoon of crushed pepper)

  • 2 bay leaves

  • 2 sprigs of fresh rosemary

  • Glass red wine

  • Splash olive oil

  • Salt and pepper

Directions

  • Step 1

    Clean and dry the kangaroo loins, Add all the ingredients in the vacuum bag, seal and marinade overnight (if you can)

  • Step 2

    Once 2 hour sous vide finished she’d remove from bag and pat dry

  • Step 3

    Grill / BBQ over high heat for 3 minutes each side (max total 6 mins) or when good crust has formed.

  • Step 4

    Rest for 5 minutes and then slice to serve

    • Finishing Steps

    • Step 0

      Serve with fresh steamed greans ,roast potatoes, grilled baby tomatoes, leeks and peas.

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122 F / 50 C Recipe Temp
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