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...

Steamed pork pancakes (Bianca Mazur)

28 godz. 20 min

Peanut soba noodle wonton cups

40 min

Asian crab cakes with wasabi mayonnaise

1 godz. 30 min

Asian dipping sauce

25 min

Citrus seafood salad

1 godz.

Grilled eye fillet with Café de Paris butter

45 min

Florentine potato cakes

40 min

Cobb salad with buttermilk dressing

1 godz.

Confit salmon, Parmesan gnocchi with cauliflower cream

7 godz. 10 min

Prawn and mushroom crepes

50 min

Prawn balls with pickled vegetables

1 godz. 15 min

Marinated capsicum

55 min