Kangaroo Stew in a Giant Yorkshire Pudding
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.
Prep time: 5 min
Cook time: 2 hours 45 min
Ready in: 2 hours 50 min
Yields: 1 serving
- 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
- 1 medium carrot
- 4 or 5 chestnut mushrooms
- 1 tablespoon freshly chopped parsley
- 1 cup frozen garden peas
- Black pepper
- Malt vinegar
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.
When all the kangaroo pieces are sealed, use a slotted spoon to briefly remove them from the pot to a holding bowl or plate.
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.
Put the onion and celery in to the pot vacated by the kangaroo and saute for a couple of minutes to slightly soften.
Return the kangaroo pieces to the pot and stir to combine with the softened onion and celery.
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.
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.
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.
Beat the ingredients with a small hand whisk until you have a smooth batter. Put the bowl straight in to the fridge.
The carrot should be washed very thoroughly and the mushrooms wiped with some damp kitchen paper.
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.
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.
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.
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.
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.
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.
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.
A large slotted spoon should be used to carefully lift the Yorkshire pudding from the casserole dish to a large, deep serving plate.
Spoon the kangaroo stew in to the pudding.
Spoon the seasoned peas around the Yorkshire pudding to serve.
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© 2018 Gordon Hamilton