Ingredients
For the Kangaroo:
- 1 kangaroo strip loin
- 1 tsp smoked sea salt
- 1 tsp fresh rosemary
- 1 tsp dried juniper berries
- 1 tbsp ghee
- 1 tbsp olive oil
For the Vinaigrette:
- 1 tbsp thinly sliced onion
- 1 tbsp capers
- 4 anchovies
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
To Serve:
- Sourdough or ciabatta, charred
Special Equipment:
- Vacuum sealer
- Sous vide machine
- Blow torch or BBQ grill with fire or coals
Method
1. Prep the Kangaroo
- Pat the kangaroo strip loin dry.
- Refrigerate uncovered for 24 hours to air-dry.
2. Create the Herb Rub
- Combine smoked sea salt, fresh rosemary, and dried juniper berries in a mortar and pestle.
- Crush into a coarse rub.
3. Season the Kangaroo
- Coat the kangaroo evenly with the herb rub, ghee, and olive oil.
- Place the seasoned kangaroo in a vacuum seal bag along with any remaining marinade. Seal tightly.
4. Cook Sous Vide
- Preheat your sous vide machine to 56°C.
- Submerge the vacuum-sealed kangaroo in the water bath and cook for 2–3 hours.
5. Prepare the Vinaigrette
- Mix the sliced onion, capers, anchovies, apple cider vinegar, and olive oil in a small bowl.
- Mash the anchovies and capers with a fork until well-blended.
- Cover and refrigerate for at least 1 hour.
6. Char the Kangaroo
- Remove the kangaroo from the vacuum bag and pat it dry with paper towels.
- Char the exterior using a blow torch or by grilling over hot coals until the surface is lightly blackened.
7. Rest and Serve
- Rest the kangaroo for 15–20 minutes before slicing thinly.
- Drizzle with the anchovy-caper vinaigrette.
- Serve with flame-charred sourdough or ciabatta for a smoky, rustic pairing.
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