Kangaroo Stew in a Giant Yorkshire Pudding

Updated on March 18, 2018
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Kangaroo and vegetable stew in a giant Yorkshire pudding with peas
Kangaroo and vegetable stew in a giant Yorkshire pudding with peas

A stew is supposed to be comforting, warming and satisfying. This is true whether it be a beef stew, chicken stew, or perhaps even a vegetable stew. While many people will have their favourite types of stew, it can sometimes be extremely rewarding to experiment with a different principal ingredient. Wild game of many different types provides perfect opportunities in this respect, with rabbit and goat perhaps being the most popular choices. In this instance, kangaroo was used to delicious effect and, combined with a variety of vegetables before being served in a giant Yorkshire pudding, it made for a tasty, unusual and extremely satisfying meal.

Cook Time

Prep time: 5 min

Cook time: 2 hours 45 min

Ready in: 2 hours 50 min

Yields: 1 serving

Ingredients

Kangaroo diced steak
Kangaroo diced steak
  • ½ pound diced kangaroo steak
  • Vegetable oil
  • 1 medium to large stick of celery
  • ½ medium white onion
  • ¾ pint fresh chicken stock
  • 2 medium eggs
  • Plain (all purpose) flour, equivalent in volume to the eggs
  • Whole (full cream) milk, equivalent in volume to the eggs
  • Salt
  • 1 medium carrot
  • 4 or 5 chestnut mushrooms
  • 1 tablespoon freshly chopped parsley
  • 1 cup frozen garden peas
  • Black pepper
  • Malt vinegar

Instructions

Kangaroo is added to warmed oil
Kangaroo is added to warmed oil

Pour two or three tablespoons of vegetable oil in to a large pot and put the pot on to a medium heat. Add the diced kangaroo steak and stir around with a wooden spoon to evenly brown and seal. This should take two to three minutes.

Kangaroo is browned and sealed
Kangaroo is browned and sealed

When all the kangaroo pieces are sealed, use a slotted spoon to briefly remove them from the pot to a holding bowl or plate.

Celery stick and onion
Celery stick and onion

Wash and trim the celery stick before chopping in to quarter inch thick pieces. Peel the onion half and slice across the way so that each slice may be separated in to individual strands.

Celery and onion are added to pot for softening
Celery and onion are added to pot for softening

Put the onion and celery in to the pot vacated by the kangaroo and saute for a couple of minutes to slightly soften.

Kangaroo is returned to pot with softened vegetables
Kangaroo is returned to pot with softened vegetables

Return the kangaroo pieces to the pot and stir to combine with the softened onion and celery.

Chicken stock is poured in to pot to cover kangaroo
Chicken stock is poured in to pot to cover kangaroo

Pour the chicken stock in to the pot and turn up the heat until the liquid starts to simmer. At this point, put the lid on the pot and reduce the heat to achieve as gentle a simmer as possible for an initial two hours. Check it every so often to ensure it is not boiling dry and if necessary add a little bit of boiling water from your kettle as required. If you achieve a gentle enough simmer, this should not be necessary.

Yorkshire pudding batter ingredients
Yorkshire pudding batter ingredients

The first step to ensuring perfect Yorkshire pudding every time is to make sure you use precisely equal quantities by volume of eggs, milk and flour. This can be done by using a measuring jug but an even easier way is to use three identical little dishes such as these ramekins. Two medium eggs fill one of them almost exactly so by simply filling the other two with milk and flour to precisely the same level, the desired effect can easily be achieved.

Yorkshire pudding batter ingredients are added to large mixing bowl
Yorkshire pudding batter ingredients are added to large mixing bowl

The batter for the Yorkshire puddings should be prepared as soon as the kangaroo is left to simmer and rested in the fridge until required. Start by adding the flour, milk and eggs to a large mixing bowl and seasoning with a generous pinch of salt.

Prepared Yorkshire pudding batter
Prepared Yorkshire pudding batter

Beat the ingredients with a small hand whisk until you have a smooth batter. Put the bowl straight in to the fridge.

Carrot and chestnut mushrooms
Carrot and chestnut mushrooms

The carrot should be washed very thoroughly and the mushrooms wiped with some damp kitchen paper.

Grated carrot and sliced mushrooms are added to stew
Grated carrot and sliced mushrooms are added to stew

When the kangaroo stew has been simmering for two hours, slice the mushrooms and add them to the pot. Cut the top away from the carrot before coarsely grating the remainder directly in to the stew.

Carrot and mushrooms are stirred in to stew
Carrot and mushrooms are stirred in to stew

Carefully stir fold the carrot and mushroom slices in to the stew. Cover the pot and simmer for a further half hour.

Pour a few tablespoons of vegetable oil in to a seven inch diameter casserole dish - sufficient to cover the base to a depth of around a quarter inch - and put the dish in to your cold oven. Put the oven on to heat to 450F/220C/Gas Mark 8.

Yorkshire pudding batter is poured in to hot oil
Yorkshire pudding batter is poured in to hot oil

When the oven and casserole dish are heated, take the dish from the oven and sit it on a heatproof surface, ensuring you close the oven door to maintain as high a temperature as possible. Carefully pour the batter in to the hot oil and return the dish immediately to the oven for twenty-five to thirty minutes until the pudding is risen and golden.

Chopped parsley is added to kangaroo stew
Chopped parsley is added to kangaroo stew

When the stew has been simmering for the total two and a half hours, stir in the tablespoon of freshly chopped parsley and simmer for five more minutes only.

Kangaroo stew is ready to serve
Kangaroo stew is ready to serve

Taste the stew and season with salt and pepper as necessary. Remove the pot from the heat and set aside to rest and cool slightly while the Yorkshire pudding finishes off in the oven.

Peas are drained and seasoned
Peas are drained and seasoned

Bring a pot of water to a rolling boil and add the frozen peas. Simmer for three minutes before draining at your sink through a sieve or colander. Season with salt, black pepper and malt vinegar while the peas are in the colander and a few shakes will help ensure even distribution.

Giant Yorkshire pudding is removed from oven
Giant Yorkshire pudding is removed from oven

Take the Yorkshire pudding from the oven. It should be evenly risen all around and particularly brown and crisp around the upper lip, though still that little bit moist and doughy in the middle.

Yorkshire pudding is lifted on to serving plate
Yorkshire pudding is lifted on to serving plate

A large slotted spoon should be used to carefully lift the Yorkshire pudding from the casserole dish to a large, deep serving plate.

Kangaroo is spooned in to Yorkshire pudding
Kangaroo is spooned in to Yorkshire pudding

Spoon the kangaroo stew in to the pudding.

Enjoying kangaroo stew in Yorkshire pudding
Enjoying kangaroo stew in Yorkshire pudding

Spoon the seasoned peas around the Yorkshire pudding to serve.

Questions & Answers

    © 2018 Gordon Hamilton

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      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        6 months ago from Wishaw, Lanarkshire, United Kingdom

        Hi, Wesman and thank you. I'm glad you like the look of this dish. I don't know of course but perhaps you could buy kangaroo vacuum packed online - maybe even frozen? As for Yorkshire pudding, it is really, really easy to make provided you follow the instructions exactly. Equal ingredient quantities is essential, as is adding the batter to really hot oil. Good luck and i hope you get to give this s try!

      • Wesman Todd Shaw profile image

        Wesman Todd Shaw 

        6 months ago from Kaufman, Texas

        Oh man, that looks absolutely FABULOUS! I'm so very very carnivorous, I am totally jealous of you having access to things like kangaroo meat!

        I must admit that I'm completely ignorant of this Yorkshire pudding. Of course I've heard of it many times, but I live in Texas, and will have to work to find a place to have such a treat, and then I'll have to hope it was somewhat authentic.

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