Ingredients
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, optionalDescription
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 B
LifeStyle FOOD
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