• 4 kangaroo fillets

• 2 tablespoons Thyme

• 2 Cloves Garlic

• ½ Glass Port

• 50 g shiitake mushrooms sliced

• 25 g dried cep mushrooms

• 25 g dried morel mushrooms

• 2 cups fresh corn kibbles

• 2 cups Cream

• 1 tablespoon Parsley chopped

• 1 Lemon

• 100 g Butter

• salt and freshly ground black pepper

• 1 cup Cabernet Sauvignon

• 1 cup veal stock

• 1 large shallot

• fresh truffle or truffle oil, optional
  
  
  

Method

• Season the kangaroo with the chopped thyme, salt, freshly ground black pepper and allow to infuse for 10 minutes.

• Seal the kangaroo in half the foaming butter, remove to a plate and allow to cool. Finely slice one garlic clove and truffle and add to the butter. Spoon this over the kangaroo and allow to infuse.

• Place the kangaroo fillets into your vacuum bags and divide the butter and truffle between each bag. Add a splash of port to each bag and seal. These can be kept at room temp around 30 minutes or until required.

• Place the corn kibbles into a pot with the remaining garlic. Cover with parchment paper and reduce by half and then puree until very smooth. Season.

• Chop one shallot and add a cup of red wine and reduce to syrup. Then add the stock and reduce by 3/4. Stir in 1/2 of the remaining butter and keep warm.

• Heat the remaining butter in a small pot and add the soaked and drained mushrooms. Sauté for 2-3 minutes, add the soaking liquor and cook down until it is almost evaporated. Add the shiitake mushrooms and cook for 2 minutes. Add the finely chopped parsley and season.

• Heat a large pot of water to 70 degrees and poach each kangaroo fillet for 10 minutes.

• Place the creamed corn first then a layer of braised mushrooms. Slice and serve the kangaroo on top. Then pour the sauce over the meat.