Seared Kangaroo With Creamed Corn

Name: Seared Kangaroo With Creamed Corn
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
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

Submitted by Coasty

"I got this recipe at a local Farmers market, but have modified slightly. The recipe use sous vide method to cook the meat but as most of us don't have a vaccum packing machine in our kitchens I have gone for an easier option. You could substitute venison, as kangaroo is rather strong very dark meat, so I think the flavours would work well with venison too. If you can get the porcini and morel mushrooms fresh use about 100g of each. This"

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Ready In:: 40mins
Ingredients:: 18
Serves:: 4

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

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

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RECIPE SUBMITTED BY

Coasty

Australia

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making

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