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Kangaroo and Fennel Pie

by Annalisa Brown (follow)
Easy (2874)      Healthy (1888)      Pie (83)      Puff Pastry (22)      Fennel (15)      Kangaroo (4)     
My affinity using Kangaroo as substitute meat continues. Kangaroo has such a rich and appealing flavour and it combines so well with many other foods. There are some notable vegetables and spices that marry perfectly with Kangaroo.

Kangaroo and Fennel Pie.

In this pie recipe I’ve used fennel, as the aromatic aniseed flavour combines perfectly with the unique, clean taste of the kangaroo. This recipe further showcases the versatility and health benefits of cooking with kangaroo meat and will hopefully encourage you to cook this at home or dare to ask for it at your favourite restaurant.

For more kangaroo recipe ideas, take a peek at this recipe Pan Fried Kangaroo Fillets.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Makes: 2 servings

500g kangaroo fillets (diced)
2 tablespoons plain flour
1 tablespoon olive oil
1 small leek (finely diced)
2 rashers of short bacon (diced)
1 baby fennel (approximately 1.5 cups)
1 cup of mushroom or vegetable stock
¼ cup of Greek style yoghurt
1 sheet of puff pastry (thawed)
1 egg
1 teaspoon fennel seeds
½ teaspoon oregano
½ teaspoon rosemary
Pepper to taste

Key Ingredients.

Place flour, diced kangaroo fillets into a bowl and mix thoroughly to coat.

Flour coated kangaroo.

Add a small amount of oil to a hot frying pan and pan-fry the flour-coated kangaroo in batches. Transfer to a bowl to allow the meat to rest.

Pan fry the kangaroo in batches.

Transfer kangaroo meat to a bowl to allow the meat to rest.

Add bacon and pan-fry the bacon rashers until slightly browned (using a Teflon coated frying pan eliminates the need to add additional oil for frying particularly as there is enough fat in the bacon for it to cook in it’s own fat). Transfer bacon to the kangaroo meat.

Pan fry the bacon then transfer to the bowl containing the rested kangaroo.

Using the oil from the bacon residue, add a small drizzle of olive oil to the pan and sauté the shallot, add fennel and cook until tender.

Saute shallot.

Once fennel is cooked and has reduced, add the flour and mix through until the flour, onion and fennel are combined.

Add the fennel and cook until tender.

Add the flour and mix through until all ingredients are combined.

Reduce to a very low heat and add the mushroom stock. Bring to the boil. (If the flour mixture becomes too thick add a little more water to thin down).

Add the mushroom stock.

Bring stock to the boil.

Liquid will reduce to form a thickened gravy.

Return cooked kangaroo and bacon mix to the stock. On a reduced heat allow meat to simmer for approximately 20-25 minutes.

Return the kangaroo and bacon mix to the stock.

Stir in yoghurt, pepper, oregano and rosemary and cook for another 10-15 minutes or until all liquid has been reduced to a thick gravy. (I tend not to add salt for taste as the mushroom stock and bacon have significant flavour to not warrant adding salt to the mix.)

Add the yoghurt.

Pre-heat oven to 200 degrees.

Fill a small casserole dish with the kangaroo mixture.
(Casserole dish is enough for 2 servings)

Fill a small casserole dish with the kangaroo mixture.

Cut puff pastry to size – it should cover the top of your casserole dish with enough over-hang to allow you to fold the edges into a decorative perimeter.

Cover the kangaroo mix with a layer of puff pastry.

Whisk an egg and brush the top of the pastry with the egg mixture, then sprinkle with fennel seeds.

Brush the top of the pastry with the egg mixture, then sprinkle with fennel seeds.

Place dish into oven and bake for 15-20 minutes or until pastry is golden brown.

Allow the pie to cook for 15-20 minutes or until pastry turns a luscious golden brown.

Serve while hot.

Kangaroo and Fennel Pie.

Serve while hot.

For more interesting fennel dishes, try this very easy fennel salad. Fennel Salad with Lemon Vinaigrette.

Macro Meats are the leading kangaroo meat suppliers in Australia. Their products can be found in all leading supermarkets.

#Puff Pastry
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[ Submit a Comment ]
Kangaroo is delicious. Very lean (about 1.7g fat per 100g) which makes it cook faster. It's also much more ethical than eating beef, chicken or lamb because it's native to Australia and the Northern Territory is overrun so there is quite an adequate supply. I will try this recipe (but without the bacon) soon!
I tried Kangaroo for the first time on a holiday to Australia. It was excellent and this pie looks great too.
Please Please Please - do take the opportunity to try kangaroo meat (I really think you will be pleasantly surprised). But thanks for your comment xx
In all honesty the idea of eating kangaroo turns my stomach, but this pie looks absolutely delicious.
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