Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.5 6 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...

Zoodles with Bolognese Sauce

Zoodles with Bolognese Sauce

40min

Braised Lamb Shanks

Braised Lamb Shanks

3h 35min

Chicken stock paste

Chicken stock paste

45min

Cooking gnocchi or pasta

Cooking gnocchi or pasta

35min

Chinese five spice beef cheeks (Skinnymixers)

Chinese five spice beef cheeks (Skinnymixers)

4h 25min

Beef cheek Bourguignon

Beef cheek Bourguignon

5h 25min

Beef and mushroom stroganoff

Beef and mushroom stroganoff

40min

Slow cooked beef with wasabi mash (Louise Keats)

Slow cooked beef with wasabi mash (Louise Keats)

29h 45min

Pork and shiitake mushroom rice paper rolls with Holy Trinity sauce

Pork and shiitake mushroom rice paper rolls with Holy Trinity sauce

45min

Chicken velouté meal (TM6)

Chicken velouté meal (TM6)

45min

Chilli mussels with thyme and tomatoes

Chilli mussels with thyme and tomatoes

40min

San choy bau (Matt Sinclair)

San choy bau (Matt Sinclair)

30min