Tasmanian Mountain Pepperberry Wallaby Ragu

Recipes | October 22, 2015 | By

Tasmanian Mountain Pepperberry Wallaby Ragu
Tasmanian wallaby, garlic, truffle oil and pepper berries are a match made in heaven. This dish is simple and delicious, even those who say they don't like game meat say they love it!
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Cook Time
4 hr
Cook Time
4 hr
Ingredients
  1. · 3 tablespoons truffle oil
  2. · 2 tablespoons olive oil
  3. · Black Tasmanian garlic
  4. · 1 wallaby leg, and or wallaby pieces (can be replaced with lamb or beef stew meat)
  5. · Salt
  6. · 2 cups chopped onion
  7. · 1 cup minced carrot
  8. · 1 cup minced celery
  9. · 2 tablespoons sage leaves, chopped
  10. · 1 tablespoons rosemary, chopped
  11. · 2 bay leaves
  12. · 2 tablespoons dried and chopped Tasmanian pepper berries
  13. · 1 handful dried porcini mushrooms chopped.
  14. · 2 tablespoons tomato paste
  15. · 1 can crushed tomatoes
  16. · 1 cup red wine, i liked to use Tasmanian wine, nice to drink a glass as I am making this dish
  17. · Parsley and grated cheese to garnish
  18. · Drizzle Tasmanian truffle oil finish
Instructions
  1. 1. Heat the olive oil in a large pan over medium-high heat. Brown the wallaby pieces well. Take your time and do this in batches. Don’t let the pieces touch each other as they brown. Salt them as they cook. When browned, put into slow cooker pot.
  2. 2. In the same pan (with meat set aside), fry the onion, carrot and celery with truffle oil , stirring occasionally, until the veggies begin to brown. Add to meat in slow cooker pot.
  3. 3. In the same pan whisk together the tomato paste and wine. Add garlic, sage, rosemary, bay leaves and pepper berries. Mix well and allow to cook for a minute.
  4. 4. Add to the slow cook pot. Turn the heat to high to bring everything to a boil, then add the can of crushed tomatoes. Mix well, drop the heat to a bare simmer — only a few bubbles coming up to the surface — cover and let this cook until the wallaby meat wants to fall off the bone/ or meat is tender up to 3 1/2 hours
  5. 5. When the meat is tender, fish out the bay leaves and discard. Remove the wallaby pieces and pull the meat from the bones. Return it to the pot.
  6. 6. Soak mushrooms till hydrated, strain and add to sauce until tender.
  7. 7. Serve with pasta of your choice. I serve by putting the pasta in a large bowl, tossing it with a ladle of the sauce, then plating. Then top each plate with a bit more sauce and serve parsley and some grated pecorino cheese, with a drizzle of truffle oil to finish.
  8. 8. Then sit down with family or guest, and enjoy!
The Honest Hunter http://www.thehonesthunter.com/
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