2 kg pears, peeled, cored and sliced
1 kg onions, peeled and chopped
250 gm sultanas
750 gm brown sugar
300 ml white wine vinegar
20 gm mustard seed
20 gm coriander seed
5 gm whole clove
5 gm salt
800 gm Lenah Wallaby porterhouse
Prepare chutney: place all ingredients in a heavy pot and cook slowly over low heat.
Stir regularly and cook down until mixture becomes thickened.
Sear and slice wallaby.
Serve with wallaby and glaze as required.
NOTE: Store chutney in airtight container in fridge.