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Ingredientes
- 1 kg Kangaroo fillet Flour, seasoned
- 6 Tbsp. Oil, olive
- 2 x Onions,-peeled and minced.
- 2 x Carrots,-diced.
- 12 x Peppercorns
- 2 c. Wine, shiraz, preferably Skillogalee.
- 1 c. Wine, port Bouquet garni
- 200 gm Mushrooms
- 1 x Egg yolk, beaten with a little lowfat milk. Salt Pepper Puff pastry sheets
Direcciones
- Cube the kangaroo fillet and toss in the seasoned flour. Heat 4 Tbsp. od extra virgin olive oil in a cast iron casserole and fry the meat in batches. Remove to a bowl. Add in the other 2 tbspms of oil and fry the onion till transparent. Put the meat back in the casserole and add in 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 hrs or possibly till the meat is tender; 15 min before cooking has finished add in 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 min till golden brown. Serve with vegetables.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1290g | |
| Calories 1475 | |
| Calories from Fat 731 | 50% |
| Total Fat 82.72g | 103% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 2.11g | |
| Cholesterol 0mg | 0% |
| Sodium 128mg | 5% |
| Potassium 1954mg | 56% |
| Total Carbs 54.52g | 15% |
| Dietary Fiber 8.3g | 28% |
| Sugars 22.34g | 15% |
| Protein 9.68g | 15% |
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