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Game meat sous vide advice

Robert_Breen_17556

Hi ChefSteppers,

I recently found a website that home delivers game meat to Sydney. So I went a little crazy and bought the following: venison loin, goat shoulder, kangaroo tail, emu fillet, whole wild rabbit, camel roast.

The venison, goat shoulder, and camel roast I'm fine with. But what should I do with the kangaroo tails, whole rabbit, and emu fillet?

I have an Anova Sous Vide and a blowtorch so sous vide recipes are very very welcome.

Thanks!

Robert

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Samuel_68313

Not so sure about the best approach with the rabbit. I'd probably joint it and go from there.

Emu fillet I would just cook to 54c, pre sear, post sear. Kangaroo tails, never cooked them but you can try the same approach as oxtail I'd imagine. 100 hours at 60c is pretty cool.

Robert_Breen_17556

Thanks Samuel. I was keen to keep the rabbit whole for the wow factor when presenting it at the table, but everything I've read suggests this is no good as the various cuts need different cooking temps/times. I can't find any suggestions for how to sous vide cook it whole.

amy_119190

I have several cuts of emu. Fan fillet and rump. The farmer I bought the meat from, said a chef did the whole rump at 136 degrees for 45 minutes. Seasoning in bag included olive oil, garlic, bay, oregano. Cooled seared and sliced. So I am going to try that combination and will get back to you on the results. First I have the fillet all defrosted in the fridge so I need to do that tomorrow,