500g Lenah Wallaby porterhouse
200ml Virgin Olive Oil
120ml Red Wine Vinegar
100g Melon Chutney
(see recipe below)
300g Honeydew Melon
50g Brown Sugar
70ml Red Wine Vinegar
Salt/Pepper to taste
Dice the melons, slice the onions and ghee into julienne – mix and allow to sweat.
Deglaze a pan with the vinegar and add the sugar.
Reduce the vinegar half by half, add the melon mixture and simmer for approximately 10 minutes.
Season with salt, pepper, cinnamon and nutmeg. Allow to cool and refrigerate.
Chill Lenah Wallaby and slice as thin as possible
Place on a chilled plate with the chutney.
Drizzle the red wine vinegar and olive oil over the wallaby slices and serve.