Kangaroo and Beer Pie with Damper Pastry

Kangaroo meat is lean and high in protein.
This dish is rich in flavor and goes well with a pint of cold beer.

The damper pastry adds a unique twist to the classic pie dessert.

Kangaroo meat may not be readily available in your area.

This dish takes several hours to prepare.

Kangaroo meat is a lean protein source and an excellent alternative to beef. It is high in iron and zinc and low in fat.

	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
	2 cups all-purpose flour
	3 teaspoons baking powder
	1 teaspoon salt
	50 g butter
	1 cup milk

1.	Preheat your oven to 160°C and start by seasoning the flour with salt and pepper. Use this to coat your kangaroo meat.
2.	Heat olive oil in a large pot and brown the kangaroo meat on all sides. Remove the meat and set aside.
3.	In the same pot, add mushrooms and garlic and cook until soft.
4.	Add the kangaroo meat back into the pot, along with fresh marjoram, beer, and beef stock. Bring to a boil and then reduce heat. Cover with a lid and cook for 2 to 3 hours over low heat.
5.	In the meantime, make the damper pastry by mixing flour, baking powder, salt, and butter with your hands until the mixture resembles breadcrumbs. Add milk and mix to form a dough.
6.	Form the dough into a ball and flatten it slightly with a rolling pin. Cut it into small rounds.
7.	When the meat is done, transfer it into a deep-dish pie dish and cover it with the damper pastry rounds. Bake for approximately 30 minutes, or until the pastry is golden brown.