Nic and Tim’s Skippy Fillet

A superior dish for those wanting to trial a different red meat that is healthy, tender and moist.

Author

Tim Hartigan

Prep Time: 00:00

Recipe Time: 01:15

Temperature : 121.1F / 49.5C

Ingredients

• Kangaroo fillet trimmed of all sinew
• Sprig of thyme
• Bush Dust

Directions

1. Trim sinew
2. Place into bag for vacuum seal
3. Add aromatics (thyme and bush dust or equivalent)
4. Place in water bath set to temp and time as directed
5. Remove from sealed bag and sear fillet in hot pan with butter and oil.
6. Allow to rest for 10-15 min
7. Slice before serving on bed of sweet potato purée with red wine jus. Enjoy

Finishing Steps