Kangaroo loin

Kangaroo loin with a raspberry reduction

Author

Darcy Jewer

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 120F / 48.9C

Ingredients

• 3x 10oz kangaroo loins
• Pink Himalayan rock salt
• Black pepper
• Fresh garlic

Directions

1. Pre heat your Anova precision cooker to 120 degrees Fahrenheit
2. Season kangaroo loins with salt and pepper
3. Vacuum seal loins with chopped garlic
4. Sous vide at 120 for 2 hours
5. Pat dry with paper towel (reserve liquid from vacuum seal bag)

Finishing Steps

1. Heat frying pan on high heat
2. Add oil to pan
3. 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.
4. Once all side have a good sear place on cutting board and let rest for 15min.
5. 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
6. Slice top with the raspberry reduction and serve with your favourite veggies!