Seared Kangaroo With Creamed Corn

Ingredients

• 4 (120 g)  kangaroo fillets

• 2 tablespoons thyme, chopped
• 25 g porcini mushrooms, dried
• 25 g morels, dried
• 2 garlic cloves, sliced
• 100 g butter, diced
• 1 teaspoon truffle oil
• 2 tablespoons oil
• 125 ml port wine
• 2 field mushrooms, large, sliced
• 50 g shiitake mushrooms, sliced
• 2 cups fresh corn kernels
• 2 cups cream
• 1 cup cabernet sauvignon wine
• 1 cup veal, jus
• 1 bulbs shallot, chopped
• 1 lemon
• 1 tablespoon fresh flat-leaf parsley, chopped

Directions

1. 1

   Preheat oven to 200C.

2. 2

   Season the kangaroo with the chopped thyme, salt, and black pepper, allow to infuse for 10 minutes Soak the dried mushrooms in 1/2 cup boiling water until softened.

3. 3

   Place the corn and cream into a saucepan with 1/2 of the sliced garlic. Cover with a round of making paper and cook until reduced by half; then puree with a stick blender until very smooth. Season.

4. 4

   Combine the escshallot and red wine in a saucepan and bring to the boil, simmer until reduced to a syrup. Then add the veal jus and reduce by 3/4. Stir in 30g of the remaining butter and keep warm.

5. 5

   Heat 30g butter in a saucepan and add the king brown mushrooms and saute for 2 minutes Add the saked and drained mushrooms and saute for 3 mins, add the soaking liquro and cook down until it is almost evaporated. Add the shitake mushrooms and cook for 2 minutes Add parsely and a squeeze of lemon.

6. 6

   Heat oil in an oven proof frying pan until foaming, add the kangaroo and brown well all over. Place the fry pan in the oven and finish off for about 8-10 minutes Remove from oven and fry pan and rest.

7. 7

   Return fry pan to the stove top and deglaze with port, adding the garlic and last the remaining butter and truffle oil.

8. 8

   Serve the kangaroo over the braised mushrooms, and a spoon of cream corn and drizzle with the port sauce.