Sous vide kangaroo with rosemary (TM5)

Sous vide kangaroo with rosemary (TM5)

4.6 5 rating

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

Also featured in

Sous vide (TM5) with blade cover 6 Recipes
Australia and New Zealand

You might also like...

Mussels in coconut milk

25min

Crab and ginger tart with chilli dressing

1 h 30min

Veal involtini

35min

Chorizo and bean winter warmer

1 h 30min

Coffee-rubbed beef with fennel salad

3 h 15min

Duck breasts with orange ginger sauce, mashed potatoes and green beans

1 h 10min

Chinese vermicelli with prawns and garlic sauce

1 h 15min

Herb-salted chicken and chickpea casserole

1 h 10min

Beef goulash with dumplings

1 h 45min

Chocolate fondants

30min

Sous vide rare beef steak with béarnaise sauce (TM5)

2 h 20min

Diane sauce

20min