Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.0 7 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

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...

Prawn and chicken laksa

40min

Poached eggs with blade cover

30min

Chicken stock paste

45min

Sous vide kangaroo with rosemary (TM5)

1 h 15min

Sous-vide rare beef steak with béarnaise sauce

2 h 20min

Chinese five spice beef cheeks (Skinnymixers)

4 h 25min

Fragrant Asian fish parcels (Skinnymixers)

40min

Wonton soup (pork)

45min

Beef and mushroom stroganoff

40min

Sous vide salmon with avocado cream (TM6)

1 h 5min

Sous vide chicken ballotine with red capsicum sauce (TM6)

2 h 5min

San choy bau (Matt Sinclair)

30min