Kangaroo & Petite Noir Pie – Matt Atkins
Kangaroo and Petite Noir Pie with a rich dark ale sauce, served in individually baked pastry cups—tender and flavorful. Perfect for special occasions or unique dining experiences.
Ingredients
- 2kg kangaroo rump, diced (or substitute beef chuck steak)
- 3 brown onions, sliced
- 4 garlic cloves, crushed
- 200g Goose on the Loose Kangaroo w/ Chilli Salami, diced small
- 1tbsp olive oil
- 2/3C plain flour
- 400ml Gypsy Fox Brewing Co. Petite Noir Dark Ale
- 2C beef stock
- 2tbsp tomato paste
- 1tbsp saltbush, dried & crushed
- 2tsp pepperberry, crushed
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