Pepperberry Crusted Wallaby Recipe

recipe by Naomi Sherman

CATEGORY: Main Courses

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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Ingredients

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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Recipe creator

about naomi sherman

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

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