Individual Serve:
400g Kangaroo Back Loin
Red Wine
Beef Jus (fancy name for beef stock)
Puff Pastry
Bouquet Garni (parsley, thyme, oregano, bay leaves)
Seasoning
Carrot
Celery
Onion
Marinate kangaroo in red wine for 1 day with bouquet garni, diced carrot, celery and onion.
Remove bouquet garni then place the marinated kangaroo and vegetables in a pot and reduce by half.
Add 200ml of beef jus and reduce until thick consistency. Place in a ceramic pie mould, cover with puff pastry and cook in oven until golden brown.
Best served with roasted vegetables eg carrots, pumpkin, turnip or parsnip.
Danekas Restaurant, Sydney