Kangaroo, ale and mushroom pie

This wild red meat benefits from a slow bath with unctuous portobellos and ale.
Kangaroo, ale and mushroom pie in ramekin on black background.Ben Dearnley
2H 45M
3H 25M

Autumn is the season to celebrate fungi, but this warm and comforting recipe is one to keep on hand all year round.


Braised Kangaroo



For braised kangaroo, preheat oven to 150°C. Heat oil over medium-high heat in a casserole. Season kangaroo and brown in pan, turning occasionally, until golden (4-6 minutes). Remove and set aside. Reduce heat to low-medium, add vegetables and stir occasionally until caramelised (10-15 minutes). Return kangaroo to pan with remaining ingredients. Cover with baking paper, tucking edges into the liquid to secure, and cook in the oven until kangaroo is tender (1½-2 hours).


Strain kangaroo mixture and set aside kangaroo and cooking liquid separately.


Increase oven to 180°C. Wipe casserole clean, add half the butter and melt over medium heat. Add mushrooms, season to taste and sauté until golden (5-7 minutes). Add garlic and remaining butter and, when melted, add flour and stir until nut-brown (5-7 minutes). Add mustard, then slowly add reserved cooking liquid, stirring until smooth. Remove from heat, add kangaroo and parsley. Cool to room temperature.


Transfer kangaroo mixture to 5cm-deep, 27cm pie dish. Cover with pastry, press edges to seal, trim excess pastry, refrigerate to rest (30 minutes). Brush pie with eggwash, sprinkle with nigella seeds, if using. Bake until filling is heated, and pastry is deep golden (45-50 minutes). Stand for 10 minutes before serving.

This recipe also calls for cooling (see method).


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