Wallaby Tail, Borlotti Bean & Pumpkin Soup

Ingredients

  • Enough for two good drizzles of olive oil
  • 1 onion, diced
  • 1/2 butternut pumpkin diced into large chunks
  • 1 cup borlotti beans, shelled
  • 1 knob of butter
  • 2 wallaby tails
  • 1L chicken stock
  • Salt and pepper to taste
  • Fennel fronds or parsley and sour cream to serve


Method

  • Rinse wallaby tails and pat dry.
  • Dress with olive oil and salt sear in a smoking hot pan until caramel in colour (couple of minutes on each side).
  • Remove and set aside. In the same pan, reduce heat to medium and melt a knob of butter.
  • Add the onions to soften for 2 minutes. Add the pumpkin and beans and cook until soft.
  • Still at a medium heat, add the stock and seasoning and cook for 2-3 hours with the lid ajar until the wallaby meat begins to fall off the bone.
  • When ready to serve, remove the meat, add back to the soup and discard the bones.
  • Enjoy with a spoon of sour cream and garnish with fennel fronds or parsley.


Wallaby Tail, Borlotti Bean & Pumpkin Soup