Kangaroo and mushroom vol-au-vents
This recipe is ideal for filling small vol-au-vents to be served as appetisers. With the meat cut into larger cubes, it makes a filling suitable for entrée-sized vol-au-vents or one large hearty pie. In the larger cubes, it can also be served as a casserole, teamed with mashed potatoes.
Serves: makes 24
Duration: 2 hours 25 minutes
Ingredients
Main ingredients
- 2 tablespoons light olive oil
- 500g kangaroo (back or leg steaks are best) – finely diced
- 1 medium onion – diced
- 1-2 cloves garlic – minced
- 125g flat mushrooms – diced
- ½ cup red wine
- ½ cup beef stock
- 2 teaspoons tomato paste
- 1 tablespoon plain flour
- 1 teaspoon finely chopped fresh thyme or rosemary
- 1 bay leaf – crumbled
- salt and pepper – to taste
- 24 small (4cm) vol-au-vent cases
Method
- Heat 1 tablespoon of oil in a frypan, brown the kangaroo quickly and then transfer it to an ovenproof dish with a lid.
- Add the remaining oil to the frypan and cook the onion and garlic until soft but not brown.
- Add the remaining ingredients, stir to combine and then pour over the meat. Cook, covered, in a 160C oven for about 2 hours, stirring occasionally.
- Remove the dish from the oven and set aside.
- Place the vol-au-vent cases on a flat tray and bake in the oven for 5 minutes. Fill with some of the meat mixture and return filled cases to the oven to reheat for a few minutes before serving.
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