Dry fry the following spices:
Fennel seeds, cumin seeds, coriander seeds, black peppercorns, clove, cinnamon
stick and cardamom pods.
Add salt and pepper and crush to a dry powder
Trim the kangaroo fillet
Coat fillet with spice powder
Vacuum seal the meat in pouch, refrigerate for 6 hours or overnight
Prepare water bath using Sous Vide At Home temperature controller. Set temperature to 52 degrees . This will produce
a rare cooked fillet
Cook kangaroo fillet for one hour at 52 degrees . Use publicly available cooking tables to verify time required depending
on thickness
Remove fillet from pouch. Dry with a paper towel. Place in contact grill and grill on high
Allow to rest for ten minutes. Slice and serve
