Kangaroo Fillet with Yakajirri Rosti, Aniseed Myrtle Mushrooms, Quandong Confit and Crispy Enoki

Ingredients:

5×120 grams kangaroo fillet
6 grams alpine pepper
3 grams Australian outback salt
10 pieces quandong confit
1 punnet shitake mushrooms
1 punnet oyster mushrooms
1 punnet enoki mushrooms
50 ml. chicken jus
3 grams aniseed myrtle
80 grams corn flour
10 grams butter

For Yakajirri Rosti:
7 grams Yakajirri
750 grams Idaho potatoes
1 egg
50 grams corn starch
2 shallots (finely chopped)
5 grams outback salt
10 grams butter

Firstly peel and grate the potatoes. Squeeze the gratings and strain off any liquid. Combine potato and remaining ingredients. Season. On a hotplate or skillet and using egg rings, place a little potato mixture into the egg ring. Seal both sides, then place on baking tray. When all are sealed off, bake the rosti in the oven at 170°C until well browned. In a sauce pan melt a little butter, sauté the oyster mushrooms and shitake mushrooms and deglaze with chicken jus then season with aniseed myrtle. Season the kangaroo fillet with Alpine Pepper and Outback Salt. Sear on grill until medium rare. Allow to rest, then slice across the grain. Break the enoki mushrooms apart, then place in corn flour and deep fry till golden. Remove and allow to drain on paper towelling. To serve, place the rosti on the plate, then the mixed mushrooms and the kangaroo on top. Garnish with crisp enoki mushrooms and drizzle the prepared mushroom sauce around the edge of the plate.