Mark Olive’s kangaroo burgundy pie
Try matching this recipe with a medium weight red like Pinot Noir or pair with the La Bise Tempranillo 2014. Already four years old and still so plush and generous, it has juicy tannin depth and lovely mouth-feel with stacks of red fruit flavour. This is a seductive pairing.
1 kg kangaroo fillet, diced (or beef)
2 tbsp extra virgin olive oil for frying
2 brown onions, diced
1 sweet potato, cut into 1cm cubes
3 cups beef stock
1 cup red wine
2 tsp mountain pepper
Salt and pepper
1/3 cup flour
375g puff pastry sheets
1. Pre-heat oven to 200°C. Heat oil in a fry pan and brown the kangaroo. Add onion, sweet potato, 2 cups of stock, wine and mountain pepper. Cover and simmer for 1 hour or until meat is tender. Season to taste.
2. Mix flour with 1 cup of stock and add to meat mixture, stirring continuously until the sauce thickens. Set aside to cool.
3. Lay pastry sheet over pie dish and trim. Pour in cooled meat mixture, lay pastry sheet over top, seal the edge and trim away the excess. Glaze the top with egg wash and prick the top with a fork. Bake in oven for 10 minutes, then reduce the temperature to 180°C and bake for a further 20 minutes or until pastry is golden brown.