WALLABY SALAD WITH A WARM PEPPERCORN VINAIGRETTE

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Sweat onions with a little oil. When cooked, sprinkled with sugar & cook to a caramel.

  2. Deglaze with white wine vinegar.

  3. Allow to cool completely & mix with oil.

  4. Add peppercorns & mustard, mix well & season.

  5. Lightly oil wallaby & roll in cajun style spice.

  6. Pan fry & roast to medium rare, allow a short time to rest & keep near heat.

  7. Arrange a salad plate withfresh available ingredients to include beans & potatoes.

  8. Thinly slice wallaby & arrange on salad greens.

  9. Warm vinaigrette & dress salad plate.

  10. Garnish to finish.

  11. Serve immediately.