Wallaby Stroganoff


  • 25g butter
  • 400g mushrooms in season, thinly sliced
  • 1 garlic clove, crushed
  • 300ml beef stock
  • 1/2 cup brandy
  • 1 tspn vegemite
  • 200ml thick cream
  • A small handful of parsley, chopped
  • Pasta for 4 people (fresh preferable, we used gnocchi)


  • Take the wallaby out of the fridge one hour before cooking, rinse and pat dry.
  • Dress with olive oil and salt.
  • Sear in a smoking hot pan until caramel in colour on both sides and set aside. Don’t over cook it, literally a minute.
  • Cook pasta according to instructions.
  • For the stroganoff sauce, return the pan to medium heat and add the butter to melt.
  • Add the thinly sliced mushrooms and the garlic and cook for 4 minutes,
  • stirring, or until the mushrooms have softened.
  • Add the brandy and cook for a further 1 minute or until most of the liquid has evaporated.
  • Add beef stock, Vegemite and thickened cream and reduce the heat to low.
  • Simmer for 10 minutes until the sauce has reduced.
  • Strain the cooked pasta. Remove the sauce from the heat and stir in the
  • wallaby, chopped parsley and season with salt and pepper.
Wallaby Stroganoff