Wallaby fillet “Blanquette”

Prep Time 25 mins
Cook Time 60 mins
Total Time 1 hr 25 mins
Servings: 2
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
Instructions
  1. 1

    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.

  2. 2

    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.

  3. 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. 4

    Finish the sauce by adding thickened cream and simmer until a nice viscosity.

  5. 5
    Taste the blanquette and adjust the seasoning with salt and white pepper as needed, a little lemon juice is good too.
  6. 6
    Stir in some fresh chopped parsley.
Read it online: https://www.lenah.com.au/recipes/wallaby-fillet-blanquette