Crumbed Wallaby Wings with Consommé

INGREDIENTS

Wings and Consommé

  • 2 kg Lenah Wallaby wings

  • 300 gm carrots

  • 200 gm onions

  • 200 gm celeraic

  • 3 garlic cloves

  • 1 star anise

  • 10 gm salt

  • 5 gm pepper

Vegetables for Consommé

  • 100 gm carrots

  • 100 gm parsnip

  • 100 gm celeraic

  • 100 gm zucchini

  • 1 rosemary branch

For the Crumble

  • 2 whole eggs

  • 100 gm flour

  • 100 gm bread crumbs

  • 30 gm sesame seeds

  • 1 branch rosemary

  • 2 gm grounded Tasmanian pepper berry

  • 10 gsm salt


INSTRUCTIONS


  1. Add everything in a big pot and cover with cold water

  2. Bring it to boil then reduce the heat and let it simmer for approx. 3.5 - 4 h until the wings are soft

  3. Take the wings out and strain (fine strainer) the liquid in a separate pot

  4. Let the wings cool down and reduce the consommé until the taste is strong and gamey

For the Crumble

  1. Add the eggs in a flat container and whisk with a tiny bit water

  2. Mix the breadcrumbs with the pepper berry, salt and rosemary in a small bowl

  3. Coat the wings with flour, dip in egg mix and then crumble

  4. Deep fry for two minutes at 180˚C

  5. Cut the vegetables for the consommé in fine julienne

  6. Add them to consommé before serving