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Sous vide kangaroo with rosemary (TM6)
TM6

Sous vide kangaroo with rosemary (TM6)

4.5 ( 6 ratings )

Ingredients

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

Nutrition
per 1 portion
Calories
234.6 kcal / 985.2 kJ
Protein
42.9 g
Fat
6.9 g
Carbohydrates
0 g
Fiber
0.1 g
Saturated fat
3.3 g
Sodium
154.5 mg

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