Sous vide kangaroo with rosemary (TM5)

Sous vide kangaroo with rosemary (TM5)

4.6 5 ratings

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

Also featured in

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

You might also like...

Barbecue sauce

1 h 40 min

Oysters with lime granita

5 min

Meat stock paste

45 min

Sous vide kangaroo with rosemary (TM6)

1 h 15 min

Florentine potato cakes

40 min

Lamb’s lettuce cream soup, broccoli with olive sauce

45 min

Mystery soup

45 min

Confit salmon, Parmesan gnocchi with cauliflower cream

7 h 10 min

Nam Jim

10 min

Beetroot and tequila cured salmon

24 h 20 min

Crumbed cutlets with cauliflower purée (Post-natal)

40 min

Diane sauce

20 min