In a hot frying pan, brown the reserved wallaby trimmings in half of the oil, then drain in a metal sieve to remove the excess oil.
In a heavy-based saucepan, sauté the carrot, celery, shallot and garlic in the remaining oil over medium heat until the vegetables are nicely browned.
Add the browned wallaby trimmings and the wine and cook over medium heat until the wine has completely evaporated. Add both the stocks and simmer until reduced by two-thirds, skimming the sauce throughout this time. Pass through a sieve.
When ready to serve, gently reheat
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