Diced wallaby in white sauce with dill

Prep Time 15 mins
Cook Time 90 mins
Total Time 1 hr 45 mins
Servings: 4
Ingredients
  • 1 pkt / 500g diced wallaby
  • 50 g fine salt
  • 1 lt water
  • 1 clove of garlic, 1 bay leaf
  • Water to cover the meat
  • 1 small onion, thinly sliced
  • 1 stick of celery, sliced
  • 1 carrot sliced
  • 1 tsp peppercorns
  • For the Sauce
  • 1 ltr stock from cooking the wallaby
  • 4 tbsp butter
  • 3 tbsp flour
  • 50 ml cream
  • Fresh dill, other herbs like chives and parsley works very well too
Instructions
  1. 1
    1. Dissolve the salt in the water and add garlic, bay leaf and wallaby, leave to brine in here for 2-6 hours. Strain when ready to cook but don’t wash the meat.
  2. 2
    2. Place the meat in a pot with sliced vegetables and add water to cover, simmer for 75-90 min until the meat is tender. This also works well in a slow cooker or pressure cooker.
  3. 3
    3. Once tender strain the stock and keep a 1 litre aside to make the sauce.
  4. 4
    4. To make the sauce heat butter in a pot and add flour, cook for a couple of minutes then add the stock, whisk to avoid getting any lumps. Simmer for 20 minutes to cook out the flour taste, then add cream, fresh herbs and taste if any more salt and white pepper is needed.
  5. 5
    I like to eat this with simply boiled kipfler potatoes, but it goes well with fettucine and even white rice.
Read it online: https://www.lenah.com.au/recipes/diced-wallaby-in-white-sauce-with-dill