1. Preheat oven to 200C. 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. 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. 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. 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. 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. Return fry pan to the stove top and deglaze with port, adding the garlic and last the remaining butter and truffle oil. 8. Serve the kangaroo over the braised mushrooms, and a spoon of cream corn and drizzle with the port sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
