Peppered Wallaby

With Parsnip Puree & Blackberry

Peppered Wallaby

With Parsnip Puree & Blackberry
Serves 4

Pre-heat oven to 200˚C

Mix sea salt and peppers together. Roll wallaby fillets in pepper mix and set aside.

Combine water, sugar and blackberries in a saucepan. Bring to boil and remove from heat. Blitz using bar blender and strain with sieve. Set aside until ready to serve.

Add diced parsnips and cream to a pot and bring to a simmer. Cook until soft, stirring occasionally so the mixture does not stick. Strain parsnips, keeping cream liquid for later.

Transfer parsnips, butter and a dash of cream to bowl and blend using bar blender until smooth.

Pan-sear wallaby on a high heat on all sides and then transfer to bake in oven for 5 minutes until medium rare.

Rest for 5 minutes and slice into 3 medallions per fillet.


To Serve

Place 3 medallions of wallaby on each plate. Place 2 spoons of puree around wallaby

and pour blackberry sauce on top. Garnish with microherbs.

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