Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.5 6 évaluations

Préparation 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

Infos nut. par 1 portion

Calories 234.6 kcal / 985.2 kJ

Protides 42.9 g

Lipides 6.9 g

Glucides 0 g

Fibre 0.1 g

Graisses saturées 3.3 g

Sodium 154.5 mg

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