Sous vide kangaroo with rosemary (TM5)

Sous vide kangaroo with rosemary (TM5)

4.6 5 ratings

Prep. 10 min

Total 1 h 15 min

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

Also featured in

Sous vide (TM5) with blade cover 6 Recipes
Australia and New Zealand

You might also like...

Beetroot and tequila cured salmon

24 h 20 min

Oysters with lime granita

5 min

Meat stock paste

45 min

Florentine potato cakes

40 min

Lamb’s lettuce cream soup, broccoli with olive sauce

45 min

Mystery soup

45 min

Confit salmon, Parmesan gnocchi with cauliflower cream

7 h 10 min

Sous vide kangaroo with rosemary (TM6)

1 h 15 min

Barbecue sauce

1 h 40 min

Nam Jim

10 min

Crumbed cutlets with cauliflower purée (Post-natal)

40 min

Diane sauce

20 min