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Kangaroo And Kidney Pie Recipe

by Global Cookbook

Ingredients

500 gm kangaroo topside 4 x lamb kidneys, diced 2 Tbsp. vegetable oil 150 ml water 150 ml bitter beer 2 clv garlic, crushed 1 x onion finely diced

1 med carrot cut into rounds 1 sm tomato thinly sliced 2 Tbsp. finely minced parsley 2 x bay leaves salt and pepper to taste 1 pkt puff pastry 1/2 c. wholemeal flour

Directions

1. Heat oven to 175 degrees Celsius. Roll kangaroo pcs in wholemeal flour. Heat oil in a heavy pan, add in onion, garlic and carrot and fry till onions are transparent. Add in kangaroo meat and kidneys and cook for 4 min, stirring well. Add in water and beer, stir, add in bay leaves, salt, pepper and parsley. Simmer gently for 30 min, stirring occasionally.
2. Transfer mix to a casserole disb and top with sliced tomato. Cover with prepared pastry. Cook in oven at 175 degrees for 15 min.

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