Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.0 7 ratings

Prep. 10min

Total 1 h 15min

4 portions

Ingredients

kangaroo fillets (180-200 g each, 3 cm thickness)
4
salt to season
ground black pepper to season
olive oil for drizzling
fresh rosemary
4 sprigs
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
30 g
salted butter for frying
1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 154.5 mg

Protein 42.9 g

Calories 985.2 kJ / 234.6 kcal

Fat 6.9 g

Fiber 0.1 g

Saturated fat 3.3 g

Carbohydrates 0 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

You might also like...

Sous vide salmon with avocado cream (TM6)

1 h 5min

Poached eggs with blade cover

30min

Chicken stock paste

45min

Sous-vide rare beef steak with béarnaise sauce

2 h 20min

Pork belly with noodles and chilli miso sauce (TM6)

4 h 20min

Bacon with chicken strips

15min

Browned eschalots (250-350 g)

25min

Sautéed eschalots (250-350 g)

20min

Sous vide kangaroo with rosemary (TM5)

1 h 15min

Chinese five spice beef cheeks (Skinnymixers)

4 h 25min

Mashed potatoes for two

30min

Silky sweet potato mash (Skinnymixers)

25min