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Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)
4.0 7 ratings
Prep. 10min
Total 1 h 15min
4 portions
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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

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