Kangaroo Pie Floater James Reeson

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
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Chop the kangaroo into thin strips and fry with the diced shallots and garlic
De-glaze with red wine pour in the stock, bring to a boil then thicken with a flour “slurry”
Brush the filo pastry with melted butter, fold into a pie dish and bake at 200 degrees for ten minutes
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