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...

Chicken stock paste

45min

Meat stock paste

45min

Sous-vide rare beef steak with béarnaise sauce

2h 20min

Creamy vanilla yoghurt

13h

Rare beef steak with herb garlic butter

2h 15min

Cauliflower mash

25min

Sous vide kangaroo with rosemary (TM5)

1h 15min

Beef brisket chilli con carne

7h

Chinese five spice beef cheeks (Skinnymixers)

4h 25min

Beef and mushroom stroganoff

40min

Mashed potatoes for two

30min

Yoghurt with red berry coulis

13h 20min