First catch, skin, degut and debone your wombat and hang in a damp, cool
cellar for a few days, but no longer. Then, using about 3 pounds of wombat
rump:

Braised Wombat with Vinegar and Bay

1. - Heat a covered Dutch Oven over medium-high heat for 2 or 3 minutes; add
olive oil and heat for another minute or so. Dry the wombat and brown it on
all sides, turning about every 3 to 4 minutes and regulating the heat so
that the fat does not burn. As you turn it, season each side with salt and
pepper.

2. - Remove the wombat, pour off most of the rendered fat, and turn the heat
to medium-low. Add garlic and onions and cook, stirring, about 5 minutes.
Add bay leaves, vinegar, and 1/2 cup wine; bring to a boil and let cook for
1 minute. Turn the heat to low and return the wombat to the pot. Cover and
cook over low heat, checking occasionally.

3. - When the wombat is tender, about 1 1/4 hours later, remove it from the
pot. Spoon off as much of the transparemt fat as you can.

4. - Slice the wombat and serve, garnished with parsley and surrounded with
onion sauce.

Braising a wombat with beer and juniper berries is also good. They taste
best served with simple accompaniiments such as butter-mashed potatoes and
green peas.

Barrie