Kangaroo and Skillogalee Shiraz Pies



1 kg Kangaroo fillet
Flour, seasoned
6 tb Oil, olive
2 Onions,-peeled and chopped.
2 Carrots,-diced.
12 Peppercorns
2 c Wine, shiraz, preferably Skillogalee.
1 c Wine, port
Bouquet garni
200 g Mushrooms
1 Egg yolk, beaten with a little milk.
Puff pastry sheets


Cube the kangaroo fillet and toss in the seasoned flour. Heat 4 tablespoons od olive oil in a cast iron casserole and fry the meat in batches. Remove to a bowl. Add the other 2 tbspms of oil and fry the onion until transparent. Put the meat back in the casserole and add the carrot, peppercorns, Shiraz and port. Put in the bouquet garni and season with salt and pepper. Cook in a moderate oven for 1 1/2 hours or until the meat is tender; 15 minutes before cooking has finished add the mushrooms. Divide the meat between 8 individual pie dishes. Cut pastry tops for the dishes and strips to go around the edge of each dish. Press the strip of pastry around the dish, brush with water and press on the pastry top. Slash the edges with a knife. Decorate the top with pastry scraps and paint with eggwash. Bake in a 200 degree C oven for 30 to 35 minutes until golden. Serve with vegetables.


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