time 6 hours
difficulty moderate
equipment
  • Immersion circulator, vacuum sealer, blow torch
special req.
  • Kangaroo meat
author chewxy
A picture of True Blue Kangaroo Salad
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
350 g   350 g kangaroo fillet
  1. lightly brush kangaroo with olive oil.
  2. vacuum seal kangaroo fillet in a bag with lemon myrtle leaves.
  3. sous-vide kangaroo at 57c for 6 to 8 hours.
5 g 5 whole 5 g (5 whole) leaves lemon myrtle
    olive oil
50 g   50 g macadamia nuts
  1. in a pan, lightly toast macadamia nuts until brown.
100 g   100 g rocket leaves
  1. wash leaves.
  2. slice red onion into very thin slices.
  3. chop capsicum into chunks. put into a salad bowl
  4. remove kangaroo from sous vide.
  5. use a blow torch and char the fillet with it.
  6. cut the kangaroo into bite sized chunks, put it in salad bowl.
  7. pour olive oil and balsamic vinegar as salad dressing.
  8. toss salad and eat.
  1 whole (small) 1 whole small red onion
  1 whole 1 whole red capsicum
    olive oil
    balsamic vinegar