Pepperberry Crusted Wallaby Recipe

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
388kcal
protein
33.5g
carbs
10.9g
fat
20.5g
serves
4serves

Introduction

I know that some people can find eating wallaby or kangaroo confronting but they are incredibly healthy and delicious meats.
If you have been on the fence, this is the recipe to try.
This dish can be made with either, the steps and cooking times are the same.
The result is buttery tender slices of meat, enhanced with the deep flavour of pepperberry.
Served with this flavour bomb of a dressing and you will be in heaven, I promise.
The wallaby can be swapped out for venison if you can’t source it, or even rare beef, in a pinch.
Make it. Post it. Tag me.
Enjoy!

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The recipe

Ingredients

500 grams of kangaroo or wallaby fillets
2 teaspoons of smoked ground pepperberry
1 tablespoon of olive oil
4 whole beetroot
125 grams of feta
4 cups of rocket
1 cup of fresh or frozen blackberries
1 tablespoon of honey
3 tablespoons of balsamic vinegar
2 tablespoons of olive oil
¼ teaspoon of salt
½ teaspoon of ground pepperberry

Directions

Step 1
Pre-heat your oven to 200⁰ C, fan forced
Step 2
Sprinkle your fillets with the smoked pepperberry over a piece of cling wrap.
Step 3
Make sure that both sides are well covered and run the pepper in well.
Step 4
Wrap loosely and sit aside for an hour while you prepare your beetroot.
Step 5
Place the whole, unskinned beetroot on a sheet of foil and drizzle with oil.
Step 6
Bundle the foil around them to make a parcel and then cook for 45-60 minutes, depending on size.
Step 7
Leave to cool slightly when done and then slip the skins off and cut into wedges.
Step 8
Heat a grill pan or BBQ to med-high and then rub oil over both sides of your fillets.
Step 9
Cook for 3 minutes either side.
Step 10
DO NOT OVERCOOK.
Step 11
Even if you prefer your meat cooked more, kangaroo and wallaby must be served med-rare.
Step 12
Trust me, you’ll love it.
Step 13
Remove from heat and rest for at least 10 minutes before slicing thinly across the grain.
Step 14
To make the vinaigrette, combine all ingredients into a high speed blender or bullet and blitz until well combined.
Step 15
Strain and store in a jar.
Step 16
To serve, place rocket leaves on a serving platter and dot with beetroot wedges, feta cheese and kangaroo slices.
Step 17
Drizzle with dressing and devour.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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