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    You are in: Home / Australian / Kangaroo and Beer Pie with Damper Pastry Recipe
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    Kangaroo and Beer Pie with Damper Pastry

    Average Rating:

    4 Total Reviews

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    • on November 19, 2013

      Gravy was amazing, damper flopped. I followed instructions but the damper was still too moist and sticky, so just used a sheet of puff pastry instead. Made for My Food Odyssey.

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    • on July 29, 2007

      Now this was a pie! Only change I made was I didn't have beef stock so instead used a cup of chicken stock with a tablespoon of vegemite. I used 'roo meat but I think if using any other sort of meat it would be important to use nice lean meat not any fatty cuts. For the beer I used Cascade Pale Ale and served with the same. The reduction of the sauce gave it a great gravy-like consistency and it really was a very tasty and satisfying meal. Instructions were great although you probably don't really need to preheat the oven until about step 14 ;-). This makes such a nice and refreshing change from pastry based pies.

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    • on March 14, 2006

      My kids LOVED this recipe - kangaroo included. I had to omit the beer because they are celiac, and had to do a gluten-free damper, but it worked out better than I expected. Also used the pastry recipe to do meat pies (can do little ones in muffin tin) with mince meat, grated veges and tomato sauce! Too easy

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    • on February 13, 2003

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    Nutritional Facts for Kangaroo and Beer Pie with Damper Pastry

    Serving Size: 1 (224 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 308.9
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 5.3 g
    Cholesterol 23.5 mg
    Sodium 771.8 mg
    Total Carbohydrate 45.4 g
    Dietary Fiber 1.7 g
    Sugars 0.6 g
    Protein 8.4 g

    The following items or measurements are not included:

    kangaroo steak

    fresh marjoram

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