Wallaby Casserole
75 g plain flour
500gms of diced wallaby tail and legs wallaby
100 ml good oil
1 celery stalk, chopped
1 large carrot, peeled, chopped
1 onion, chopped
5 garlic cloves, smashed
1 tsp celery seeds
2 bay leaves
1 tsp dried thyme
2 tsp peppercorns
2 sprigs each oregano and rosemary (1tsp dried)
400 g can chopped tomatoes
850 ml can tomato juice
500 ml (2 cups) red wine
250 ml (1 cup) good beef stock
2 tbsp tomato paste
Preheat oven to 180°C. Place flour in a clear plastic bag – season with a little salt and pepper. Put some diced meat in with seasoned flour, shake to coat meat in flour. Remove meat from flour, shaking off excess.
Heat oil in a large, heavy-based frying pan over high heat and brown meat, turning, for 3 minutes. Remove meat from pan and place in a casserole dish.
Clean frying pan and return to high heat with some oil. Add vegetables, onion, garlic, spices and herbs, and cook, stirring, for 3 minutes .
Stir in tomatoes, juice, wine, stock and tomato paste. Bring to the boil, then carefully pour over meat.
Cover and transfer pan to oven. Bake for 2½ hours. Stir after each hour and add water if necessary.