Kangaroo and Fennel Pie
Author: Vic Herring
- Serves: 2
- Calories: 758
- Fat: 35g
- Sodium: 800g
- Fiber: 6g
- Protein: 69g
- Cholesterol: 188g
- 500 g kangaroo fillets (diced)
- 2 Tbs gravox powder
- 1 Tbs olive oil
- 1 small leek (finely diced)
- 2 rashers of short bacon (diced)
- 1 baby fennel (approximately 1.5 cups)
- 1 cup Vegetable Stock
- ¼ cup Greek style yoghurt
- 1 sheet of puff pastry (thawed)
- 1 egg
- 1-1/2 tsp caster sugar
- 1 Tbsp Sherry
- 1 tsp fennel seeds, crushed
- ½ tsp oregano
- ½ tsp rosemary
- Pepper to taste
- Pre-heat oven to 200 degrees.
- Place gravox in a plastic back and add diced kangaroo fillets and mix thoroughly to coat.
- Add a small amount of oil to a hot frying pan and pan-fry the gravox -coated kangaroo in batches. Transfer to a bowl to allow the meat to rest.
- Add bacon and pan-fry the bacon rashers until slightly browned Transfer bacon to the kangaroo meat.
- Crush the fennel seeds with a little salt, using a pestle and mortar
- Using the oil from the bacon residue, add a small drizzle of olive oil to the pan and sauté the leeks, fennel and crushed fennel seeds. Sprinkle over the sugar and cook over a high heat for 10 minutes stirring well.
- Add the sherry and cook for another 5 minutes until the fennel is software and caramelized.
- Reduce to a very low heat and add the vegetable stock. Bring to the boil.
- Return cooked kangaroo and bacon mix to the stock. On a reduced heat allow meat to simmer for approximately 20-25 minutes.
- Stir in yoghurt, pepper, oregano and rosemary and cook for another 10-15 minutes or until all liquid has been reduced to a thick gravy.
- Fill a small casserole dish with the kangaroo mixture.
- Cut puff pastry to size it should cover the top of your casserole dish with enough over-hang to allow you to fold the edges into a decorative perimeter.
- Whisk an egg and brush the top of the pastry with the egg mixture, then sprinkle with whole fennel seeds.
- Place dish into oven and bake for 15-20 minutes or until pastry is golden brown.