Title: Kangaroo and Skillogalee Shiraz Pies
Categories: Aussie Pie Kangaroo Game
Yield: 8 Servings

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, made from...
		Thyme
		Bay leaves
		Parsley
		Celery leaves
200	g	Mushrooms
1		Egg yolk, beaten with a little milk.
		Salt
		Pepper
		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^C oven for 30 to 35 minutes until golden. Serve with vegetables.

from the menu of SKILLOGALEE Clare Valley, South Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 02-25-98 (10:16) Doc's Place Bbs Online. (280) Cooking

previous

next