Sous vide kangaroo with rosemary (TM5)

Sous vide kangaroo with rosemary (TM5)

4.6 5 avaliações

Preparação 10min

Total 1h 15min

4 portions

Ingredientes

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

Nutrição por 1 portion

Energia 234.6 kcal / 985.2 kJ

Proteína 42.9 g

Gordura 6.9 g

Hidratos de carbono 0 g

Fibra 0.1 g

Gordura saturada 3.3 g

Sódio 154.5 mg

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Também apresentado em

Sous vide (TM5) with blade cover 6 Receitas
Austrália e Nova Zelândia

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