WALLABY WITH BRIOCHE AND PEAR CHUTNEY

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Prepare chutney: place all ingredients in a heavy pot and cook slowly over low heat.

  2. Stir regularly and cook down until mixture becomes thickened.

  3. Cool.

  4. Sear and slice wallaby.

  5. Warm chutney.

  6. Serve with wallaby and glaze as required.

NOTE: Store chutney in airtight container in fridge.