Kangaroo And Beer Pie With Damper Pastry - cooking recipe

Ingredients

1/2 cup all-purpose flour
salt and pepper
800 g kangaroo steak, cut into 2 cm cubes
olive oil
250 g button mushrooms, halved
3 cloves garlic, peeled and crushed
1 1/4 cups beer (like Guinness)
1 cup reduced beef stock
2 tablespoons fresh marjoram, chopped
DAMPER PASTRY
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
50 g butter
1 cup milk

Preparation

Preheat the oven to 190C.
To make the damper pastry, combine flour baking powder and salt, then rub in the butter by hand.
Or place flour, baking powder and salt in your food processor and pulse to sift, then add the butter, and process until the mixture resembles breadcrumbs.
Add milk and mix (either by hand or in the processor) until the dough leaves the side of the bowl.
Cover with plastic wrap and chill for 20 minutes.
Meanwhile season the flour with salt and pepper and toss the kangaroo cubes gently to coat with the flour.
Heat a little olive oil in a frying pan and brown the meat in batches, remove and set aside.
Add the mushrooms and garlic and cook for 2 minutes.
Add the meat, beer and stock and bring to the boil.
Reduce heat, half cover pan and simmer for 90 minutes.
Set aside to cool.
Adjust seasoning, stir in the marjoram and transfer mixture to a pie dish or tin.
Roll out damper pastry until 4mm thick and place over meat to form a secure lid.
Press pastry edges down with fingertips to secure and refrigerate for 20 minutes.
Pierce pastry with a knife four times then bake pie for 25-30 minutes until damper crust is golden brown.