Seared Kangaroo With Creamed Corn Recipe

Name: Seared Kangaroo With Creamed Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 (120 g) kangaroo fillets, 2 tablespoons thyme, chopped, 25 g porcini mushrooms, dried, 25 g morels, dried, and more.

Yes, Seared Kangaroo With Creamed Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Kangaroo With Creamed Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions