Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.0 7 évaluations

Prép. 10min

Total 1h 15min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 154.5 mg

Protides 42.9 g

Calories 985.2 kJ / 234.6 kcal

Lipides 6.9 g

Fibre 0.1 g

Graisses saturées 3.3 g

Glucides 0 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Vous pourriez aussi aimer...

Beef cheek Bourguignon

5h 25min

Poached eggs using blade cover

30min

Poached eggs with blade cover

30min

Liquid beef stock

3h 20min

Sous-vide rare beef steak with béarnaise sauce

2h 20min

Duck breast à l`orange with orange zabaglione

2h 20min

Pork belly with noodles and chilli miso sauce (TM6)

4h 20min

Chicken velouté meal (TM6)

45min

Sous vide salmon with avocado cream (TM6)

1h 5min

Chinese five spice beef cheeks (Skinnymixers)

4h 25min

Beef and mushroom stroganoff

40min

San choy bau (Matt Sinclair)

30min