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Kangaroo Pie Floater


  • 500g kangaroo steak

  • 1 shallot finely diced

  • 1 crushed garlic

  • ½ glass of red wine

  • 200ml mixed Vegeta Beef stock

  • 2 tbsp plain flour

  • 3 sheets of filo pastry

  • 100g melted butter

  • 1 tin of mushy peas


  • 1.

    Chop the kangaroo into thin strips and fry with the diced shallots and garlic

  • 2.

    De-glaze with red wine pour in the stock, bring to a boil then thicken with a flour “slurry”

  • 3.

    Brush the filo pastry with melted butter, fold into a pie dish and bake at 200 degrees for ten minutes

  • 4.

    Pan fry the mushy peas with a knob of butter, then pour onto a plate, place the filo pastry case on top and fill with the kangaroo


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