Kangaroo and Fennel Pie

Kangaroo and Fennel Pie
 
Author: 
Nutrition Information
  • Serves: 2
  • Calories: 758
  • Fat: 35g
  • Sodium: 800g
  • Fiber: 6g
  • Protein: 69g
  • Cholesterol: 188g
Prep time: 
Ingredients
  • 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
Instructions
  1. Pre-heat oven to 200 degrees.
  2. Place gravox in a plastic back and add diced kangaroo fillets and mix thoroughly to coat.
  3. 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.
  4. Add bacon and pan-fry the bacon rashers until slightly browned Transfer bacon to the kangaroo meat.
  5. Crush the fennel seeds with a little salt, using a pestle and mortar
  6. 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.
  7. Add the sherry and cook for another 5 minutes until the fennel is software and caramelized.
  8. Reduce to a very low heat and add the vegetable stock. Bring to the boil.
  9. Return cooked kangaroo and bacon mix to the stock. On a reduced heat allow meat to simmer for approximately 20-25 minutes.
  10. 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.
  11. Fill a small casserole dish with the kangaroo mixture.
  12. 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.
  13. Whisk an egg and brush the top of the pastry with the egg mixture, then sprinkle with whole fennel seeds.
  14. Place dish into oven and bake for 15-20 minutes or until pastry is golden brown.
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