Crumbed Wallaby Wings with Consommé

INGREDIENTS

Wings and Consommé

• 2 kg Lenah Wallaby wings

• 300 gm carrots

• 200 gm onions

• 200 gm celeraic

• 3 garlic cloves

• 1 star anise

• 10 gm salt

• 5 gm pepper

Vegetables for Consommé

• 100 gm carrots

• 100 gm parsnip

• 100 gm celeraic

• 100 gm zucchini

• 1 rosemary branch

For the Crumble

• 2 whole eggs

• 100 gm flour

• 100 gm bread crumbs

• 30 gm sesame seeds

• 1 branch rosemary

• 2 gm grounded Tasmanian pepper berry

• 10 gsm salt

INSTRUCTIONS

1. Add everything in a big pot and cover with cold water

2. Bring it to boil then reduce the heat and let it simmer for approx. 3.5 - 4 h until the wings are soft

3. Take the wings out and strain (fine strainer) the liquid in a separate pot

4. Let the wings cool down and reduce the consommé until the taste is strong and gamey

For the Crumble

1. Add the eggs in a flat container and whisk with a tiny bit water

2. Mix the breadcrumbs with the pepper berry, salt and rosemary in a small bowl

3. Coat the wings with flour, dip in egg mix and then crumble

4. Deep fry for two minutes at 180˚C

5. Cut the vegetables for the consommé in fine julienne

6. Add them to consommé before serving