# Suggestion on how to cook

**URL:** <https://community.anovaculinary.com/t/suggestion-on-how-to-cook/4604>\
**Category:** Anova Precision® Cooker\
**Created:** [January 25, 2017, 3:57am UTC](https://community.anovaculinary.com/t/suggestion-on-how-to-cook/4604 "2017-01-25T03:57:57Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![Lisajoy](https://avatars.discourse-cdn.com/v4/letter/l/b38774/32.png) [@Lisajoy](https://community.anovaculinary.com/u/Lisajoy)\
**Post date:** [January 25, 2017, 3:57am UTC](https://community.anovaculinary.com/t/suggestion-on-how-to-cook/4604/1 "2017-01-25T03:57:58Z")

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Has anyone cooked kangaroo yet. I have a couple of fillets for dinner tonight would love some tips.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [January 25, 2017, 5:47am UTC](https://community.anovaculinary.com/t/suggestion-on-how-to-cook/4604/2 "2017-01-25T05:47:50Z")

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To be honest, the roo fillets from MacroMeats are so thin and small (and unevenly cut) and the meat is so very lean, I wouldn’t bother. A flash, hot pan sear is all it needs because it needs to be rare.

Of course, you could be cutting it yourself and have nice, thick slices on which case I would look at the suggestions for a fillet steak and don’t forget to adjust time for the right thickness.

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**Author:** ![Lisajoy](https://avatars.discourse-cdn.com/v4/letter/l/b38774/32.png) [@Lisajoy](https://community.anovaculinary.com/u/Lisajoy)\
**Post date:** [January 25, 2017, 6:11am UTC](https://community.anovaculinary.com/t/suggestion-on-how-to-cook/4604/3 "2017-01-25T06:11:51Z")

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Oh my are thick, I’m in Australia soon problem there. But the suggestion to work along the same lines as a fillet steak is a good one. Thank you. Will give that a go.

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**Author:** ![Lisajoy](https://avatars.discourse-cdn.com/v4/letter/l/b38774/32.png) [@Lisajoy](https://community.anovaculinary.com/u/Lisajoy)\
**Post date:** [January 25, 2017, 9:50am UTC](https://community.anovaculinary.com/t/suggestion-on-how-to-cook/4604/4 "2017-01-25T09:50:32Z")

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If you decide to cook kangaroo,there are a few steps you need to take. Firstly you. We’d to marinate then I put the fillets and the marinade into the bags to sous vide for 1 hr. then reverse sear on charcoal.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [January 25, 2017, 10:46am UTC](https://community.anovaculinary.com/t/suggestion-on-how-to-cook/4604/5 "2017-01-25T10:46:08Z")

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I’m in Australia too. Not sure if MacroMeats export to anything other than restaurant purchasers.

Glad to hear it was a success. What did you use as a marinade? Cooking in the marinade you’re effectively wet cooking the meat which would help to make up for the lack of fat/oil in the steak.