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1
Preheat oven to 200C.
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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.
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3
Place the corn and cream into a saucepan with 1/2 of the sliced garlic.
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4
Cover with a round of making paper and cook until reduced by half; then puree with a stick blender until very smooth.
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5
Season.
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6
Combine the escshallot and red wine in a saucepan and bring to the boil, simmer until reduced to a syrup.
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7
Then add the veal jus and reduce by 3/4.
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8
Stir in 30g of the remaining butter and keep warm.
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9
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.
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10
Add the shitake mushrooms and cook for 2 minutes Add parsely and a squeeze of lemon.
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11
Heat oil in an oven proof frying pan until foaming, add the kangaroo and brown well all over.
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12
Place the fry pan in the oven and finish off for about 8-10 minutes Remove from oven and fry pan and rest.
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13
Return fry pan to the stove top and deglaze with port, adding the garlic and last the remaining butter and truffle oil.
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14
Serve the kangaroo over the braised mushrooms, and a spoon of cream corn and drizzle with the port sauce.
