Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.0 7 rating

Prep. 10 min

Total 1 h 15 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 154.5 mg

Protein 42.9 g

Calories 985.2 kJ / 234.6 kcal

Fat 6.9 g

Fibre 0.1 g

Saturated Fat 3.3 g

Carbohydrates 0 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

You might also like...

Teriyaki chicken thighs

Teriyaki chicken thighs

2 h 10 min

Coconut poached chicken salad (Thermomix® Cutter, TM6)

Coconut poached chicken salad (Thermomix® Cutter, TM6)

45 min

Sous vide kangaroo with rosemary (TM5)

Sous vide kangaroo with rosemary (TM5)

1 h 15 min

Sautéed chicken strips

Sautéed chicken strips

15 min

Lamb and fennel ragu

Lamb and fennel ragu

4 h 35 min

Pot-set plain yoghurt

Pot-set plain yoghurt

12 h

Stir-fry beef bowl

Stir-fry beef bowl

35 min

Sous vide chicken ballotine with red capsicum sauce (TM6)

Sous vide chicken ballotine with red capsicum sauce (TM6)

2 h 5 min

San choy bau (Matt Sinclair)

San choy bau (Matt Sinclair)

30 min

Chicken teriyaki (Skinnymixers)

Chicken teriyaki (Skinnymixers)

20 min

Mashed potatoes for two

Mashed potatoes for two

30 min

Silky sweet potato mash (Skinnymixers)

Silky sweet potato mash (Skinnymixers)

25 min