Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.0 7 rating

Prep. 10 min

Total 1 h 15 min

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

Fibre 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®. No strings attached.

Sign up for free More information

You might also like...

Crumbed cutlets with cauliflower purée (Post-natal)

40 min

Sous vide chicken liver pâté (TM6)

2 h 20 min

Sous-vide rare beef steak with béarnaise sauce

2 h 20 min

Meatballs in tomato sauce (TM6)

3 h 40 min

Chinese five spice beef cheeks (Skinnymixers)

4 h 25 min

Beef cheek Bourguignon

5 h 25 min

Beef and mushroom stroganoff

40 min

Rare beef steak with herb garlic butter

2 h 15 min

Sous vide chicken ballotine with red capsicum sauce (TM6)

2 h 5 min

Sous vide salmon with avocado cream (TM6)

1 h 5 min

San choy bau (Matt Sinclair)

30 min

Mashed potatoes for two

30 min