Cook2 hrs 15 mins
This was in our Age Sunday supplement. I'm posting it in honour of Australia Day, but have to admit I personally couldn't eat kangaroo meat and would make it with lamb or beef! Prep time includes chill time.
- 1⁄2 cup all-purpose flour
- salt and pepper
- 800 g kangaroo steak, cut into 2 cm cubes
- olive oil
- 250 g button mushrooms, halved
- 3 cloves garlic, peeled and crushed
- 1 1⁄4 cups beer (like Guinness)
- 1 cup reduced beef stock
- 2 tablespoons fresh marjoram, chopped
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 50 g butter
- 1 cup milk
- 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.