1 kg wallaby porterhouse
100 gm shallots, finely diced
80 gm sugar
300 ml white wine vinegar
600 ml peanut oil
30 gm pink peppercorn
30 gm grain mustard
Salt and pepper
500 gm Cajun spice mix
Sweat onions with a little oil. When cooked, sprinkled with sugar & cook to a caramel.
Deglaze with white wine vinegar.
Allow to cool completely & mix with oil.
Add peppercorns & mustard, mix well & season.
Lightly oil wallaby & roll in cajun style spice.
Pan fry & roast to medium rare, allow a short time to rest & keep near heat.
Arrange a salad plate withfresh available ingredients to include beans & potatoes.
Thinly slice wallaby & arrange on salad greens.
Warm vinaigrette & dress salad plate.
Garnish to finish.