I decided to try something different for dinner tonight. Sous vide Kangaroo! (Or Roo-vide) Kangaroo is an incredibly lean red meat and can be turn out dry and tough when grilled. Cooked sous-vide, however, makes it much more tender and flavorful, and a splash of red wine helps temper the gaminess of the meat.
Ingredients:
Set the sous-vide machine to 48°C and bring the water bath up to temp.
Season the roo with salt and pepper and place in a large zip-lock or vacuum seal bag with the wine, olive oil, garlic, and rosemary. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.
Take the roo out of the bag, and tip the juice into a saucepan (you may need to add a splash more wine). Cover and bring to the boil, then reduce heat to low and simmer uncovered until sauce has reduced and thickened.
While the sauce is thickening, give the roo a good hit with the blowtorch until it's nice and brown (or you can whack it on a hot grill, but I got a new blowtorch so I'm gonna use it!)
Serve with steamed veg and a nice class of Zinfandel, if you want to be fancy.
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| Image stolen from belleaukitchen.com |
- 2 250g kangaroo steaks
- a good splash of red wine
- a dash of extra virgin olive oil
- 2 cloves garlic, crushed
- 1 sprig fresh rosemary
- Salt and freshly ground black pepper
Set the sous-vide machine to 48°C and bring the water bath up to temp.
Season the roo with salt and pepper and place in a large zip-lock or vacuum seal bag with the wine, olive oil, garlic, and rosemary. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.
Take the roo out of the bag, and tip the juice into a saucepan (you may need to add a splash more wine). Cover and bring to the boil, then reduce heat to low and simmer uncovered until sauce has reduced and thickened.
While the sauce is thickening, give the roo a good hit with the blowtorch until it's nice and brown (or you can whack it on a hot grill, but I got a new blowtorch so I'm gonna use it!)
Serve with steamed veg and a nice class of Zinfandel, if you want to be fancy.