for the love of pie: rohan anderson
I often miss the quiet of the country.
The ease and grace at which it feels
The way a days work outside
can make you feel.
The way carrots and dirt smell.
And the way the barnyard comes to life
Don’t get me wrong,
it’s been some time since
I lived on farm.
A long time since I mucked a stall
or fed animals at dawn.
A long time since roosters broke my sleep.
But even still,
there are some days I miss it.
In part though,
these are the reasons
I began following Rohan’s blog.
If a place on the internet can make you feel
even a fraction of what the wild and the farm can,
Whole Larder Love is the place.
And so, with the first savoury pie
in my FOR THE LOVE OF PIE series,
Rohan Anderson and his TWO DAY KANGAROO PIE!
Rohan is an author, (his book, Whole Larder Love is available now at Anthropologie)
he is a hunter, a family man and an all-round talented dude.
Find more about him and his recipe below.
photos: rohan anderson
Two Day Kangaroo Pie with Dunking Chips
Currently living in rural Victoria, Australia in the Central Highlands. I really hope to stay here for sometime, but life is never predictable. I lived my childhood in the country, but then moved to the city, tired of that lifestyle and just had to get back out where I felt at home.
Meat pies are almost the cornerstone of the Australian male diet, a staple if you will. For me though they are a treat, something that I prefer to make myself, in fact I even source the meat with these two hands. I hunt for my meat, and kangaroo is sometimes available, it makes a fresh change from eating rabbit or hare. For most people it’s a meat that can be purchased at a butcher. It’s a great red meat in terms of it’s environmental credentials as it’s evolved to live in tune with it’s environment. When the season is poor and the resources are limited a kangaroo pauses it’s breeding until conditions improve. A female kangaroo can even halt or discharge a pregnancy if things get tough, it’s a harsh country after all.
In regards to flavor, it’s a cracker. Tasting not dissimilar to beef, although cooking it requires more attention than a beef steak, but if you can’t get kangaroo you could use chuck steak.
This is a pie to fill the rumbling tummies on a bleak day. When the fire is roaring, Chet Barker on the stereo and glass or two of pinot. It not only quenches an appetite, it has a comforting effect on the soul.
Wile meat is on my menu at home because I hunt all my meat excluding our home raised poultry. I left buying food behind as I did the city. Now I work harder for my meat, as as cliche as it may appear, it is true that a meal you’ve worked hard for by sourcing the ingredients yourself, pays dividends in the satisfaction department.
BEST SERVED WITH:
Pinot Noir and good company. And plenty of both.
ONE OR TWO THINGS:
I love the simple life. It’s been a long journey to live with less, but each day I seem to find one thing to make me smile. I have very little money, not real material ‘assets’ but I’m content. I find love in useful items, tools and skills that can benefit my D.I.Y. approach to living. My family, my home, my garden and my love of cooking with real food. It’s all I desire.
- 1.5 kg kangaroo meat, diced (I used leg) [or chuck steak]
- 750 ml passata
- 1 bottle pinot noir
- 6 onions
- 4 carrots, diced
- 20 cherry tomatoes, halved
- 6 garlic cloves
- 1 tbsp black pepper
- 1 tsp whole cloves
- 4 bay leaves
- flour (for dusting)
- fresh thyme
- olive oil
- Place the meat in a mixing bowl and toss with a handful of flour to coat. Set aside.
- In a large oven pot heat some olive oil on medium and sweat out the onions and carrots for about ten minutes until soft and the onion is translucent.
- While the veg is cooking, heat some olive oil on high in a large frypan and brown the meat chunks to seal. You don't want to cook it too much, it's just a matter of sealing the meat. When you've finished, transfer it into the large pot with the cooked vegetables.
- Deglaze the meat frypan with half cup of the red wine, transfer the juice into the large oven pot.
- In a mortar and pestle, crush the black pepper and cloves until fine, then add into the pot with the passata, cherry tomatoes, garlic and bay leaves to the pot. If the meat isn't toallty covered add some water. Bring to the boil.
- Pre heat the oven to 100°C, and when the liquid is bubbling transfer the oven pot with the lid on into the oven for 9-10 hours. Check after 5 hours, add water if needed.
- When the meat collapses when pushed with a fork and it's texture is soft then remove pot from the oven. Add the fresh thyme, stir through then using a wooden spoon push down on all the meat almost separating its form itself to make a more consistent sauce without chunks. Allow to cool and transfer into refrigerating safe containers and store for another day.
- To make the pie, spoon out the cold kangaroo sauce into ramekins and cover with a SHORT CRUST PASTRY pastry and bake 180-190°C fan forced until the pastry is brown and crisp.
- Serve with CRUNCHY OVEN ROASTED POTATO WEDGES, perfect as cutlery when the pastry has been demolished!
- Will serve 6 hungry men.
photos + recipe: rohan anderson