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Seared kangaroo with creamed corn

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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.

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Preparation Time: 40M

Cooking Time: 15M

fever2 March 2009

it looks great hope it tastes asgood asit looks

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