Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.5 (6 Bewertungen)

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Schwierigkeitsgrad einfach

Arbeitszeit 10 Min

Gesamtzeit 1 Std. 15 Min

Portionen 4 portions

Zutaten

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

Nährwerte: pro 1 portion
Brennwert: 985.2 kJ / 234.6 kcal
Eiweiß: 42.9 g
Kohlenhydrate: 0 g
Fett: 6.9 g
gesättigte Fettsäuren: 3.3 g
Ballaststoffe: 0.1 g
Natrium: 154.5 mg

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