Tasmania is the only place in the world where wallabies are harvested which makes it a very unique meat truly native to the Australian environment. It’s sold readily throughout Tasmania and is gaining popularity in other states and territories.
Wallaby meat has a rich burgundy colour, is extremely tender and available in many cuts depending on your desired use.
Although often compared to kangaroo, wallaby has a light delicate lamb flavour and is best served medium-rare. It goes well with fruity sauces such as an Illawarra plum sauce of even a pepperberry marinade.
It’s very low in cholesterol and very low in fat having only a 0.05% fat content making it the perfect meat for health conscious diners.
WALLABY RIBS
Wallaby ribs are an amazing alternative to the common pork spare ribs. While having a lot less meat they provide a tasty snack perfect for finger food. They even come with a little bite-sized piece of meat right on the end.
2 Wallaby racks
3 Tablespoons barbeque sauce
2 Tablespoons sweet chilli sauce
1 teaspoon Worcestershire sauce
1 Tablespoon sweet soy sauce
1. Combine all wet ingredients.
2. Cut the racks into individual ribs and toss through the marinade.
3. Marinate for 2 hours and then bake in a 180ºC oven for 10 minutes.
BRAISED WALLABY SHANKS
Wallaby shanks are surprisingly large and have a similar flavour to lamb shanks making them the perfect alternative.
8 Wallaby shanks
Plain flour
1 onion, roughly chopped
4 garlic cloves, roughly chopped
2 carrots, roughly chopped
1 stick celery, roughly chopped
1 tomato, roughly chopped
250ml red wine
2 bay leaves
1 sprig of thyme
1. Preheat oven to 140ºC.
2. Lightly flour the shanks and sear all over in a hot pan until brown.
3. Cook onions in a saucepan with a little oil until they turn a light brown colour.
4. Add the garlic and cook for a further 3 minutes.
5. Add carrots, celery and tomato and cook for a further 5 minutes.
6. Add the red wine and bring to the boil then transfer to a large casserole dish.
7. Add shanks and the remaining ingredients then add enough water to cover the shanks.
8. Cover the dish with a lid or aluminium foil then place into the oven for approximately 2 hours. The wallaby should be falling away from the bone and have little resistance when pricked with a sharp knife.
9. Remove the shanks then strain the liquid into a saucepan. Bring to the boil then simmer until the liquid thickens. Some cornflour can be used to thicken further if necessary.
10. Serve on some garlic mash then drizzle with the sauce.
Roasted Garlic Mash
4 large potatoes
½ cup cream
2 Tablespoons butter
Salt and pepper
8 cloves garlic peeled
1. Place garlic cloves on a square piece of foil and drizzle with a small amount of olive oil. Wrap up like a small parcel and place on an oven tray. Bake at 120ºC for 45 minutes until garlic is soft.
2. Peel potatoes and cut into quarters. Place into a pot of salted water and cook for ½ hour or until potatoes show little resistance when poked with a sharp knife. Mash well until all lumps have disappeared.
3. Place cream and butter in a saucepan and melt then keep on a low heat for five minutes.
4. Combine potato, garlic, and cream mixture and season to taste with salt and pepper.
WALLABY STIR-FRY WITH WARRIGAL GREENS
250g wallaby porterhouse or eye fillet
320ml of marinade (recipe below)
¼ red onion, sliced
1 yellow capsicum
1 red capsicum
1 zucchini halved lengthways and sliced on an angle
8-10 snow peas, ends removed then sliced lengthways in half on an angle
1 cup loosely packed warrigal greens (or spinach)
250g cooked hokkien noodles
Marinade
Combine all ingredients below and mix well.
100ml sweet chilli sauce
100ml soy sauce
25ml fish sauce
2-3 cloves garlic, crushed, and an equal amount of crushed ginger
15ml fresh lemon juice
80ml olive oil
1. Slice wallaby then add to a bowl with ¾ of the marinade mixture, mix well and leave for 1 hour to marinade. TIP: For tender pieces of meat cut the wallaby across the grain.
2. Bring a pot of water to the boil for the noodles.
3. Cut each side off the red and yellow capsicums, discard the seeds, then slice.
4. Quickly fry the wallaby in a hot wok or frypan.
5. Add onion and sear quickly for 1 minute tossing regularly.
6. Add capsicum, zucchini, and snow peas and sear for another minute.
7. Quickly dip the noodles in the boiling water using a strainer, strain well then add to the pan.
8. Add remaining marinade and toss well, then add the warrigal greens (or spinach).
9. Divide onto two plates or bowls and serve immediately.
The dish can be garnished with snow pea shoots, fried soba noodles, chopped chives, crispy fried shallots, or anything else you like.
WALLABY RUMP, CARAMALISED PEACH AND SAGE SALAD SERVED WITH A BLUE CHEESE PANNA COTTA
This dish is like a lightning strike on your taste buds. Every bite adds another taste sensation that keeps your palate excited and demanding more. The combination of the warm salad and the chilled panna cotta completes this wonderful dish. This recipe will serve four people.
Wallaby Marinade
1 kg wallaby rump
6-8 large sage leaves, finely sliced
¼ peach, skin removed and pureed
100ml olive oil
1 teaspoon cracked black pepper
Combine all ingredients well and marinade for 2-4 hours.
Blue Cheese Panna Cotta
½ onion, roughly chopped
2 cloves garlic, squashed with the back of a spoon
4 sprigs thyme
1 Tablespoon salt
6 peppercorns
100ml white wine
500ml full-cream milk
500ml cream
300g blue cheese
2 ½ gelatine leaves
1. Lightly sweat onion, garlic, and thyme in a saucepan until onion is transparent with no colour.
2. Add white wine and simmer until wine has almost disappeared.
3. Add milk, cream, salt and peppercorns and slowly bring to the boil.
4. Once it has boiled, remove from heat immediately and let sit for 5 minutes.
5. Strain and then add blue cheese and crushed gelatine leaves.
6. Stir in with a spoon until cheese and gelatine has completely melted.
7. Pour evenly into 4 lightly greased moulds and place in the fridge for 5 hours to set.
8. Take out of the fridge for 30-60 minutes before serving.
Caramalised Peach
Slice peach in half turning the stone over a knife then twist both sides to separate.
Cut thin slices and place onto a baking tray and sprinkle lightly with castor sugar.
Place under the grill for 5-10 minutes until the peach slices turn golden brown.
Assembling The Dish
1. Sear the wallaby in a hot pan and cook for 5 minutes each side until medium.
2. Slice thin slices against the grain and toss with some peach slices and some fresh sage leaves.
3. Carefully tip the panna cotta onto a plate and top with the wallaby, peach and sage salad.
4. Garnish with some fresh sage leaves.
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