Gondwana

Battery Point

Great Lakes Wallaby Leg pocketed with Madeira Figs & Muscatels with Roasted Baby Beets, Dutch Carrots and Kipfler Potatoes and a Roasted Garlic Jus

Wallaby
2 legs wallaby (boned and denuded)
12 dwarf figs (or 6 dried figs)
1/2 cup muscatel grapes (seedless)
600ml port
150g brown sugar
150g crepeinette (caul)

Roasted Garlic Jus
1 head of garlic (roasted)
2 sprigs rosemary
cracked pepper
1.5 litres veal or beef stock

Roast Vegetables
2 parsnips
1 bunch dutch carrots
1 bunch baby beetroot
500g kipfler potatoes
150ml extra virgin olive oil
1/2 bunch fresh thyme
salt & pepper

Method — Wallaby
Dwarf figs and muscatels.

Combine figs, muscatels, port and sugar. Bring to the boil, then reduce to a simmer for 15 mins. Remove from heat and cool in liquid.

Rinse Crepeinette (caul) thoroughly (2-3 times) to remove excess blood. Store in at least 1 litre of water with 2 dessert spoons of salt.

Wallaby
Remove all sinews from boned legs (denuded).

Butterfly the thicker parts of the legs then cut into six equal portions. Lightly season each portion.

Lay 2 figs (halved) and 5 muscatels into the middle of each piece and carefully roll from one end to the other.

Spread out crepeinette and cut into 6 lengths (wide enough to cover wallaby).

Place wallaby into each length and roll up as tight as possible.

Cover and refrigerate.

Roasted Garlic and Rosemary Jus
Carefully cut the top of the head of garlic off (just enough to expose the cloves). Drizzle with olive oil and bake 20 mins at 180˚C.

Remove and cool.

Combine veal stock, rosemary and cracked pepper in a 5 litre saucepan. Bring to the boil. Reduce to simmer and ‘reduce’ the liquid by half. Strain, add peeled roasted garlic and season.

Roasted Vegetables
Remove tops from baby beetroots, leaving approximately 2 inches at the base of the beetroot. Place in a pot of cold, salted water and gradually bring to the boil. Reduce heat and cook for 5-8 ins or until tender.

Quickly cool and peel away skin from beetroot (should easily be done with your fingers).

Boil kipfler potatoes for 10-12 minutes (skin on).

Peel parsnips and remove top and bottom and cut lengthways twice, remove core and section. Peel dutch carrots leaving 2 inches of the green tops. Toss all vegetables in seasoned olive oil with thyme. Spread out onto baking tray, cover with greaseproof paper and bake for 20 minutes at 170˚C.

Bringing it all Together
In a hot fry pan with a little oil, ’seal’ off wallaby and place in a hot oven 200˚C for 15 minutes.

Remove and rest for 10 minutes in a warm area.

Place vegetables into the centre of a warmed dinner plate.

Slice wallaby in half and place a top vegetables, then spoon over roasted garlic and rosemary jus.

Garnish with rosemary or sage and serve.

Serves 6.