1. Season the wallaby cubes generously.

2. Heat the olive oil in a pot over medium-high heat, sear the wallaby dice in batches until well browned on all sides. Don’t overcrowd the pot; this will ensure proper browning.

3. Remove the seared meat from the pot and set aside.

4. Add the diced smoked wallaby (or bacon) to the pot and cook until fragrant.

5. Add the chopped onions, carrots and mushrooms to the pot and cook over medium heat until softened, about 4-5 minutes.

6. Add the chopped garlic and cook for another minute.

7. Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and cook for a few minutes to reduce slightly.

8. Add the stock (or water) and bay leaves.

9. Return the seared wallaby to the pot. The meat should be mostly submerged in the liquid.

10. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for 90 minutes, or until the wallaby is tender. Check the tenderness periodically and add more broth if needed to keep the meat submerged.

11. When the wallaby is tender you can adjust the sauce by adding a touch of gravy powder or you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the sauce and simmer for a few minutes until thickened.

12. Season with salt and pepper to taste.

13. Serve the Wallaby Bourguignon hot, garnished with fresh parsley. Excellent served with mashed potatoes, tagliatelle pasta, or crusty bread.