I have decided to kick off my World Cup Special with Australia, and what better way to celebrate Australia than by enjoying a pie! This isn’t just any pie, this is my special Drunken Skippy Pie and as the name suggests there is Kangaroo in it and a fair bit of booze! I know what a lot of you are thinking “Kangaroo? Not poor Skippy!” and before you decide to look for another recipe hear me out. Kangaroo is one of the best meats you would eat and here is why: It is extremely lean – So those of you who are watching your waist line this is fantastic for you, It is high in protein – So those of you who need more protein in your diet this is great for you and lastly it is environmentally friendly, far more so then other farm raised meats – So those who are aware of mother Earth and saving the planet this is perfect for you! oh wait there is another reason, it tastes AMAZING!
Kangaroo can be tricky to cook, the best rule to follow when cooking Kangaroo is the same rule you follow when your cooking calamari, you either cook it fast e.g. A stir fry or slow like this pie anything in-between your going to be left with tough meat. This is a great introduction recipe for Kangaroo, don’t believe me? I have quick story that may change your mind. My close friend Michelle hates Kangaroo Meat, no matter how many times her husband as tried to get her to try it she refused. So one Australia Day I made these pies, and of course she asked if they were Kangaroo to which I replied No (yes I lied!). Michelle tried some of her husbands pie and loved it so got her own and ate all of it! It wasn’t until 2 weeks later at the supermarket when her husband was buying Kangaroo that she found out that not only had she eaten it before but she loved it! If I could convert Michelle, I can convert anyone!
1) Heat 1/3 of the oil and butter in a large pot over a medium high heat. Add the onions with a pinch of salt and cook for approximately 10 minutes or until your onions are translucent. Next add the garlic and mushrooms and cook for a further 3 minutes, then pour onion mixture into a bowl.
2) Place flour and meat in a zip lock bag and shake until all the meat is well coated.
3) Place pot back on heat and turn up heat to high. Pour in 1/3 of the remaining oil, 1/3 of the butter and 1/3 of the coated meat. Brown the meat then remove from the heat. Repeat this step with the remaining oil, butter and meat cooking a third at a time.
4) Once all the Kangaroo meat is browned return the onion mixture and already browned meat. Add any excess flour to the pot and cook while stirring for another 1-2 minutes.
5) Pour over the Stout, Beef stock and season to taste, bring to a boil and cook for 5 minutes. Turn heat down to a simmer, cover with a lid and cook for an hour.
6) Remove the lid, and cook for further 10 – 15 minutes, then remove from the heat add the thyme and allow to cool to room temperature.
7) While your mixture is cooling, preheat your oven to 200C.
8) Once your mixture is completely cool, evenly distribute it into 6 5X10cm mini casserole dishes (you could also use mini pie dishes or ramekins).
9) Using a 11-12cm round cutter cut 6 circles and cover each pie, making sure you have sealed all the edges by pressing them over the edge of the dishes. Next prick the pastry to allow the steam to come out, brush with your egg and place in the oven for 45 minutes or until the pastry is golden and the pie is warmed through.
10) Serve your pie while its still warm with plenty of sauce and a beer on the side!
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx