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
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.