So if you want to eat wallaby (some people say all they are good for is hanging on a fence on the side of the road), here’s what we did with it the other day:
I couldn’t really imagine tucking into a massive steak or chunk of meat off it, so after butchering it we put it through the mincer. It smelt awful (apparently that’s just how it smells) and was bright red, very lean so we probably could have taken some of the wild pig fat out of the freezer to put in with it, but I didn’t want to be naughty so just kept it as is.
Then I just did a basic marinade of garlic, ginger, wine, black pepper, a tsp of brown sugar, and I wasn’t sure if it’s a red meat so I used a dash of soy sauce instead of salt as I didn’t want to dry it out in case it was.
It still smelt pretty gross (yeah, yeah, it’s “supposed” to smell like that) so I thought I’d throw in some spices to overpower the gamey-ness. So I guess I kind of went for Moroccan influence; threw in 2 heaped teaspoons of ground cumin, two of ground coriander, a teaspoon of ground cloves, some turmeric, two heaped teaspoons of cayenne pepper and a dash of chilli oil, then some periperi mayonnaise because I thought the fat from that would make them less dry. Then I looked at the cinnamon and was kind on a roll so put in half a teaspoon of that which is kind of weird but it still worked…then while I was at it I put in a teaspoon of garam marsala since it’s so fragrant and is used in lots of curries. I think that’s it. They were a tad spicy so I guess you would alter the measurements to get it to taste how you want. Oh, and I threw in an egg to bind it. If you wanted to, I guess you could bulk it out with breadcrumbs and some finely chopped onion.
The patties were cooked over low heat on the hot plate part of the BBQ, and a small stick of butter was rubber over them to get a good brownness and to make sure they didn’t dry out and fall apart. Then they got a minute on the hot grill plate to finish them off. They guys liked them and I guess I would have too, if I hadn’t known it was wallaby!! We served them with a homemade spiced plum sauce.
I guess if you wanted to be in keeping with the whole Moroccan thing you could serve with a nice chickpea salad, some flat bread and hummus or just a green salad with nice balsamic vinegar…
Attachment 7090
Attachment 7091
Attachment 7092
Attachment 7093
Attachment 7094
Attachment 7095
