Depending on the size of roast you may need to double marinade mix.
25g butter400g 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 thewallaby, chopped parsley and season with salt and pepper.