Wallaby fillet “Blanquette”
Servings: 2
Preparation Time: 25 min
Ingredients
- 1 wallaby pkt fillets
- 1 tbsp butter
- 1 large onion, cut 1cm cubes
- 2 carrots, peeled and sliced into rounds
- 2 stalks celery, sliced 1cm thick
- 2 bay leaves, fresh if you have, dried is fine
- 3 Sprigs of fresh thyme
- 500 water, ml chicken or vegetable stock
- 200 ml dry white wine
- Salt and freshly ground white pepper to taste
- 100 ml heavy cream
- 1 tablespoon lemon juice
- Optional vegetables, this is where you can get really creative and have fun. Add these with the other vegetables.
- Pearl onions, peeled
- Golden beetroot
- Celeriac
- Parsnip
Cut the wallaby fillets into 2cm dice, wash the wallaby and drain in a colander. Place the wallaby in a pot with cold water and bring to boil, once it simmers strain and wash the diced wallaby again. This ensures you get a nice white sauce at the end.
Sauté the vegetables in the butter and add the bay leaf and fresh thyme until fragrant, add the blanched wallaby. Pour in the white wine and reduce by 2/3, then add the water or stock and bring to a simmer.
Reduce the heat to low, cover the pot, and simmer gently for about 60-90minutes, or until the wallaby is very tender. Check occasionally to ensure the liquid hasn’t evaporated too much; add a little more stock or water if needed.
Finish the sauce by adding thickened cream and simmer until a nice viscosity.
Taste the blanquette and adjust the seasoning with salt and white pepper as needed, a little lemon juice is good too.
Stir in some fresh chopped parsley.
Total Cook Time
60 minCooking Temperature
Cooking temperature not available.
Total Servings
2