Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.0 7 évaluations

Prép. 10min

Total 1h 15min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 154.5 mg

Protides 42.9 g

Calories 985.2 kJ / 234.6 kcal

Lipides 6.9 g

Fibre 0.1 g

Graisses saturées 3.3 g

Glucides 0 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Tu pourrais aussi aimer...

Peanut soba noodle wonton cups

40 Min

Lemon and thyme oil

25 Min

Lime glaze

40 Min

Citrus seafood salad

1 Std.

Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)

3 Std. 15 Min

Not quite nasi goreng

45 Min

Pork belly with noodles and chilli miso sauce (TM5)

4 Std. 20 Min

Fragrant Asian fish parcels (Skinnymixers)

40 Min

Pork and shiitake mushroom rice paper rolls with Holy Trinity sauce

45 Min

Peking-style duck pancakes

8 Std. 50 Min

Schiacciata (dessert pizza)

2 Std. 5 Min

Gyoza meatballs (Skinnymixers)

35 Min