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Sous vide kangaroo with rosemary (TM5)
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- 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
- per 1 portion
- 985.2 kJ / 234.6 kcal
- 42.9 g
- 0 g
- 6.9 g
- Saturated fat
- 3.3 g
- 0.1 g
- 154.5 mg
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