Kangaroo And Beer Pie With Damper Pastry

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This was in our age sunday supplement. I'm posting it in honour of australia day, but have to admit i personally couldn't eat kangaroo meat and would make it with lamb or beef! Prep time includes chill time.

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Steps

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Preheat the oven to 190c.

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To make the damper pastry , combine flour baking powder and salt , then rub in the butter by hand.

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Or place flour , baking powder and salt in your food processor and pulse to sift , then add the butter , and process until the mixture resembles breadcrumbs.

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Add milk and mix until the dough leaves the side of the bowl.

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Cover with plastic wrap and chill for 20 minutes.

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Meanwhile season the flour with salt and pepper and toss the kangaroo cubes gently to coat with the flour.

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Heat a little olive oil in a frying pan and brown the meat in batches , remove and set aside.

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Add the mushrooms and garlic and cook for 2 minutes.

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Add the meat , beer and stock and bring to the boil.

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Reduce heat , half cover pan and simmer for 90 minutes.

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Set aside to cool.

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Adjust seasoning , stir in the marjoram and transfer mixture to a pie dish or tin.

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Roll out damper pastry until 4mm thick and place over meat to form a secure lid.

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Press pastry edges down with finger.

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Pierce.

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Ingredients

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all-purpose flour, salt and pepper, kangaroo steak, olive oil, button mushrooms, garlic, beer, beef stock, fresh marjoram, baking powder, salt, butter, milk