Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn


Prep time: 30 mins
Marinate time: 1 hr or longer
Cook time: 1 hr


2 Persons


For kangaroo:

      • 500 g kangaroo rump – cut into 2 equal portions
      • 2 tbs fresh thyme – finely chopped
      • 1 lemon’s zest – grated
      • 3 cloves garlic – finely chopped
      • 1 tsp salt
      • 1 tsp freshly ground black pepper
      • 1/2 tbs truffle oil (plus more for rubbing)

For red wine sauce:

      • 1 shallot – sliced
      • 1 cup red wine
      • 1 cup low sodium beef stock
      • 25 g butter (plus more for sauteing shallots)
      • Salt
      • Pepper

For creamed corn:

      • 1 cup corn (I used canned corn)
      • 1 cup single cream
      • 1 clove garlic – crushed
      • Salt
      • Pepper

For balsamic mushrooms:

      • 25 g dried mushrooms (I used a mixture of oyster, porcini and shiitake)
      • 3/4 cup boiling hot water
      • 60 g (about 4) fresh shiitake mushrooms – sliced
      • 1 tbs butter
      • 3 cloves garlic
      • 1/2 cup low sodium beef stock
      • 2 tbs balsamic glaze (more or less to taste)
      • 1 handful fresh parsley – coarsely chopped
      • Salt
      • Freshly ground black pepper


For Kangaroo:

      • Mix together thyme, lemon’s zest, garlic, salt, pepper and 1/2 tbs truffle oil. Rub this mixture all over kangaroo steaks. Leave this to marinate for at least 1 hr.
      • Grill the meat for about 2 mins each side (for medium rare).
      • Rub/brush more truffle oil all over the grilled steaks immediately, cover losely with foil and leave to rest for at least 10 mins.
      • Serve kangaroo over balsamic mushrooms and creamed corn; drizzled with sauce.

For red wine sauce:

      • Saute shallots in a bit of butter until soft and translucent.
      • Pour in red wine and beef stock. Boil to reduce by 3/4. Remove from heat, stir in all the butter and keep warm.
      • For creamed corn: start early as this takes about 30 mins or longer to reduce.
      • Place the corn, cream and garlic into a saucepan. Cook until reduced by half; then puree with a stick blender until very smooth. Season to taste. [Boil on medium heat as the cream will rise and spill over if the heat is too high. Stir occasionally.]

For balsamic mushrooms:

      • Soak dried mushrooms in 3/4 cup of hot water until softened (about 15-30 mins). Drain and squeeze dry. Keep the mushroom soaking water aside for later use.
      • Heat butter in a saucepan, add fresh shiitake and softened mushrooms and sauté for 1-2 mins.
      • Add the soaking water until it is almost evaporated.
      • Stir in balsamic glaze and season to taste with salt and pepper.
      • Remove from heat and mix in chopped parsley.