Sous vide kangaroo with rosemary (TM5)

Sous vide kangaroo with rosemary (TM5)

4.6 5 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

Also featured in

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

You might also like...

Tandoori chicken

1 h 35min

Meatballs with white wine mushroom sauce

35min

San bei ji (three cup chicken)

35min

Sticky drumettes

2 h 45min

Moroccan lamb with pilaf

5 h 40min

High protein "Big Mac" style burger bowl

40min

Spanish chicken tomato stew (Diabetes)

40min

Pork and gravy with red wine cabbage

1 h 10min

Shepherd's pie with butter bean mash

1 h

Chiang Mai noodles

25min

Swedish meatballs with gravy

30min

Beef fajitas

30min

Show all

Show all