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Ingredients
- 4 kangaroo fillets (180-200 g each, 3 cm thickness)
- salt to season
- ground black pepper to season
- olive oil for drizzling
- 4 sprigs fresh rosemary
- water to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
- 1 tbsp salted butter for frying
- Nutrition
- per 1 portion
- Calories
- 234.6 kcal / 985.2 kJ
- Protein
- 42.9 g
- Fat
- 6.9 g
- Carbohydrates
- 0 g
- Fibre
- 0.1 g
- Saturated Fat
- 3.3 g
- Sodium
- 154.5 mg
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