Kangaroo And Beer Pie With Damper Pastry

Total Time: 3 hrs 10 mins Preparation Time: 55 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat the oven to 190c.
• 2 to make the damper pastry, combine flour baking powder and salt, then rub in the butter by hand.
• 3 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.
• 4 add milk and mix (either by hand or in the processor) until the dough leaves the side of the bowl.
• 5 cover with plastic wrap and chill for 20 minutes.
• 6 meanwhile season the flour with salt and pepper and toss the kangaroo cubes gently to coat with the flour.
• 7 heat a little olive oil in a frying pan and brown the meat in batches, remove and set aside.
• 8 add the mushrooms and garlic and cook for 2 minutes.
• 9 add the meat, beer and stock and bring to the boil.
• 10 reduce heat, half cover pan and simmer for 90 minutes.
• 11 set aside to cool.
• 12 adjust seasoning, stir in the marjoram and transfer mixture to a pie dish or tin.
• 13 roll out damper pastry until 4mm thick and place over meat to form a secure lid.
• 14 press pastry edges down with fingertips to secure and refrigerate for 20 minutes.
• 15 pierce pastry with a knife four times then bake pie for 25-30 minutes until damper crust is golden brown.