Skip to main content Search
Sous vide kangaroo with rosemary (TM5)

Sous vide kangaroo with rosemary (TM5)
4.6 5 ratings
Prep. 10 min
Total 1 h 15 min
4 portions
Sign up for free

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

Also featured in

Sous vide (TM5) with blade cover 6 Recipes
Australia and New Zealand

You might also like...

Show all

Slow-cooked pulled pork with steamed buns

4.4(126)

3 h

Pork fillet with mustard

4.2(38)

35 min

Chicken jalfrezi

4.0(167)

1 h 50 min

Quinoa salad with chicken and avocado

4.4(204)

1 h 15 min

Korean barbecue pork with rice salad

4.3(111)

40 min

Lamb fajitas

4.6(5)

30 min

Coffee-rubbed beef with fennel salad

4.4(25)

3 h 15 min

Pulled chicken tortillas (Diabetes)

4.7(59)

40 min

Tandoori chicken

4.9(67)

45 min

Red pesto chicken salad (Skinnymixers)

4.7(385)

35 min

Tex-Mex tortillas with shredded pork and black beans

4.7(97)

1 h 20 min

Pork and gravy with red wine cabbage

4.0(54)

1 h 10 min

 Show all