Kangaroo and Beer Pie with Damper Pastry

Recipe by JustJanS
READY IN: 3hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 190C.
  • To make the damper pastry, combine flour baking powder and salt, then rub in the butter by hand.
  • Or place flour, baking powder and salt in your food processor and pulse to sift, then add the butter, and process until the mixture resembles breadcrumbs.
  • Add milk and mix (either by hand or in the processor) until the dough leaves the side of the bowl.
  • Cover with plastic wrap and chill for 20 minutes.
  • Meanwhile season the flour with salt and pepper and toss the kangaroo cubes gently to coat with the flour.
  • Heat a little olive oil in a frying pan and brown the meat in batches, remove and set aside.
  • Add the mushrooms and garlic and cook for 2 minutes.
  • Add the meat, beer and stock and bring to the boil.
  • Reduce heat, half cover pan and simmer for 90 minutes.
  • Set aside to cool.
  • Adjust seasoning, stir in the marjoram and transfer mixture to a pie dish or tin.
  • Roll out damper pastry until 4mm thick and place over meat to form a secure lid.
  • Press pastry edges down with fingertips to secure and refrigerate for 20 minutes.
  • Pierce pastry with a knife four times then bake pie for 25-30 minutes until damper crust is golden brown.
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