Method

1. Season the kangaroo with the chopped thyme, salt, freshly ground black pepper and allow to infuse for 10 minutes. Soak dried mushrooms in ½ cup boiling water until softened.

2. Place the corn and cream into a saucepan with the remaining sliced garlic. Cover with a round of baking paper and cook until reduced by half; then puree with a stick blender until very smooth. Season.

3. Combine escshallot and red wine in a saucepan and bring to the boil, simmer until reduced to syrup. Then add the veal jus and reduce by 3/4. Stir in 30g of the remaining butter and keep warm.

4. Heat 30g butter in a saucepan and add the king brown mushrooms and sauté for 1-2 minutes. Add the soaked and drained mushrooms and 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 parsley and a squeeze of lemon; season.

5. Place the kangaroo fillets into your vacuum bags and 20g of the butter and truffle or drizzle of truffle oil 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. Heat a large pot of water to 70 degrees and poach each kangaroo fillet for 10 minutes.

6. Melt 20g butter in a frying pan until foaming, add kangaroo and sear all over, transfer to a plate to rest. Add one of the sliced garlic cloves and truffle or drizzle of truffle oil to the butter. Spoon this over the kangaroo and allow to infuse.

7. Serve kangaroo over braised mushrooms and creamed corn; drizzled with sauce.