Sous vide kangaroo with rosemary (TM5)

Sous vide kangaroo with rosemary (TM5)

4.6 5 beoordelingen

Voorbereiding 10min

Totaal 1u. 15min

4 portions

Ingrediënten

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

Voeding per 1 portion

Calorieën 234.6 kcal / 985.2 kJ

Eiwitten 42.9 g

Vetten 6.9 g

Koolhydraten 0 g

Vezels 0.1 g

Verzadigd vet 3.3 g

Natrium 154.5 mg

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Sous vide (TM5) with blade cover 6 recepten
Australië en Nieuw-Zeeland

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