Kangaroo striploin with Peper Berries, herbs and red wine

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

Author

Dom Langford

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 122F / 50C

Ingredients

• 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

1. Clean and dry the kangaroo loins, Add all the ingredients in the vacuum bag, seal and marinade overnight (if you can)
2. Once 2 hour sous vide finished she’d remove from bag and pat dry
3. Grill / BBQ over high heat for 3 minutes each side (max total 6 mins) or when good crust has formed.
4. Rest for 5 minutes and then slice to serve

Finishing Steps

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