Kangaroo Fillet - Medium Rare

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.

Author

A W

Kangaroo

Prep Time: 24:00

Recipe Time: 01:00

Temperature : 122F / 50C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 50ºC / 122.0ºF
2. Brine kangaroo fillet for 8 hours (brine should be cooler than 10c)
3. Cook in Sous vide Add a small amount of chopped cooked garlic , a juniper berry and wine to bag
4. Flash fry in macadamia or similar oil

Finishing Steps

1. Flash fry on both sides 45-60 secs
2. Rest 3mins
3. Serve with a port, red wine jus or bernaise