Sous vide kangaroo with rosemary (TM5)
TM5 TM6

Sous vide kangaroo with rosemary (TM5)

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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
985.2 kJ / 234.6 kcal
Protein
42.9 g
Carbohydrates
0 g
Fat
6.9 g
Fibre
0.1 g

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