Wallaby Fillet “Blanquette”
- katrina7762
- May 7
- 1 min read
Ingredients
1pkt wallaby fillets1 tbsp butter1 large onion, cut 1cm cubes2 carrots, peeled and sliced into rounds2 celery stalks, sliced 1cm thick2 bay leaves, fresh if you have, dried is fine3 Sprigs of fresh thyme500ml water, chicken or vegetable stock200ml dry white wineSalt and freshly ground white pepper to taste
100ml heavy cream1 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
Method
1. Cut the wallaby fillets into 2cm dice, wash the wallaby and drain in a colander. Place the washed wallaby in a pot with cold water and bring to boil. Bring to the simmer, strain and wash the wallaby again. This ensures you get a nice white sauce.
2. Sauté the Vegetables in the butter. Add bay leaf and fresh thyme. 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.
3. 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.
4. Finish the sauce with thickened cream and simmer until a nice viscosity.
5. 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
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