Wallaby Ragout

A mid-week recipe based on what was in the fridge, freezer and pantry…

Saute until transluscent 1 finely chopped onion in a slurp of Penna Valley Olive Oil.

Add 600 grams Diced Wallaby from Bruny Island Game Meats (in the second half of this article) and sizzle till starting to brown.

Add in 4 chopped carrots, 2 sticks celery chopped fine, the remains of a preserved jar of crushed tomatoes, the dregs of a jar of home made salsa. Stir over a high heat until well combined. Congratulate yourself on emptying two jars from the fridge. Yes the jars have been breeding in there I am sure of it.

Pour in a glass of Moores Hill Cabernet Merlot (and one into a glass for yourself and anyone you really like)

Sprinkle in some dried rosemary and also about two tablespoons of a spice rub based on spanish paprika and pepper.

Toss in about 1 1/2 cups of cooked black beans that were loitering in the fridge. Say a thank you to Jamie Oliver’s 30 Minute Meals for introducing you to black beans.

Stir it all around and put on a lid. Turn to low heat to simmer.

Drink half your glass of wine.

Add 2 cups shredded cabbage. Stir. Replace lid.

Drink the remainder of your wine.

Serve 3 large bowls and enjoy.

Realise as you are all finishing your bowls someone should have taken a picture.

NB: Any ingredient can be substituted. Quantities are based on what you find you have. Otherwise it would not be a mid-week recipe. Except maybe the onion. Most of our dinner recipes start with an onion.




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