(for 4 people)

Ingredients:

• 400g diced kangaroo
• 12 medium sized champignon mushrooms, (fresh) halved
• 1 shredded onion
• 4 rashers chopped bacon
• 2 crushed garlic cloves
• 1 finely diced chilli
• 2 sheets puff pastry
• 2 tsp Dijon mustard
• 100g butter
• 300ml cream
• ½ glass red wine
• salt/pepper to taste
• 1 egg yolk
• 4 tsp cornflour

Method:

Saute halved mushrooms, onions, bacon, garlic, chilli and mustard in butter for 2 minutes, then add kangaroo meat and sauté until kangaroo meat is almost cooked. Add wine and cream. Bring to the boil. Mix cornflour with a little water and add to dish. When sauce thickens, add salt and pepper to taste. Spoon mix into individual bowls and cover with puff pastry lids. Brush with egg yolks and place in moderate oven until pastry is golden brown (approx. 10-15 minutes).