Kangaroo and Coopers Pie

Kangaroo and Coopers Pie
Nutrition Information
  • Serves: 4
  • Calories: 5209
  • Fat: 80g
  • Sodium: 1762g
  • Fiber: 229g
  • Protein: 732g
  • Cholesterol: 29g
  • 500 Gram kangaroo fillets
  • 1 onion, diced
  • 2 cloves of garlic
  • 1 carrot, diced
  • 1 celery stick, diced
  • 375 ml Coopers stout
  • Worcestershire sauce
  • 1 tsp tomato paste
  • 1½ cup beef stock
  • 200 Grams mushrooms, stalks removed and halved
  • 4 Tbs plain flour
  • Olive oil
  • 3 sprigs of thyme
  • Plain flour
  • Suet
  • Water
  1. Chop kangaroo fillets and dust in flour. Heat 2 tbsps of olive oil in the pan. Brown the meat in batches and set aside.
  2. Finely dice the onions, carrot, and celery. Add more olive oil to the pan. Cook for around 10 minutes until soft and add sliced garlic.
  3. Return meat to the pot and add the Coopers stout. Top up with beef stock and a splash of Worcestershire sauce. Reduce and simmer for an hour and a half. (I do this in a slow cooker) until meat softens. Add mushrooms about 15 minutes before cooking time is up.
  4. Add a teaspoon of tomato paste and thyme leaves. Add more tomato paste if you like it a bit sweeter.
  5. Then transfer mixture to a pie dish.
  6. Prepare the suet pastry by rubbing the suet in flour and adding cold water to form a dough. Rest the dough and then roll out and top it on the pie dish.
  7. Preheat the oven to 200°C. Cut some vent holes in the pastry and brush egg wash over the top. Bake the pie in the oven for 40 minutes until the crust is golden brown.
  8. Serve with garlic mash potatoes.
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