Wallaby Sauce

Preparation info

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By Ben Shewry

Published 2012

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  • wallaby trimmings (reserved from right)
  • 25 ml (1 fl oz) non-GM canola oil*
  • ½ carrot, diced
  • 1 stalk celery, diced
  • 1 shallot, diced
  • garlic cloves, diced
  • 100 ml ( fl oz) red wine
  • 375 ml (13 fl oz/ cups) golden chicken stock
  • 375 ml (13 fl oz/ cups) wallaby stock
  • lemon juice, to taste


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 90 ml (3 fl oz) of the sauce and finish with a squeeze of lemon juice.