Wild Lenah Wallaby

with roasted beetroot, graved yolk, garlic cream & mountain pepper

Wild Lenah Wallaby

with roasted beetroot, graved yolk, garlic cream & mountain pepper
Method

Serves 4

Six Days Before

Graved Yolk

Mix all ingredients together except yolks. Sprinkle a 5cm layer of the mix in an airtight container. Make 6 indentations, then place a yolk in each one. Carefully cover yolks with cure mix, place lid on.
Refrigerate for 4 days.

Two Days Before

Graved Yolk

Remove yolks from the cure mix and lightly rinse in cold water. Pat dry. Place yolks in a dehydrator for 12 hours on 60°C. Allow to cool then store in an airtight container in the fridge until required.

Wallaby

Refrigerate topside on a tray. Allow to sit overnight, uncovered, to form a slight crust. The next day, marinate the lemon myrtle, mountain pepper, salt and half the oil. Place into cryo-vac bags and vacuum on a medium pressure. Marinate overnight.

The Day Of

Garlic Cream

Sweat shallots and garlic until translucent in a pan with grapeseed oil, then add the milk and bring to a simmer. Turn off heat and infuse for 45 minutes. Whisk in the agar agar, return to a simmer and hold for 2 minutes. Place mixture into a shallow dish and refrigerate until set.

Once set, break into chucks and place in a blender. Puree to a fine, creamy consistency. Season with salt and pepper then place into a squeeze bottle and refrigerate.

Wallaby

Place wallaby into a water bath at 50°C
for 10–15 minutes. Remove and pat dry. Heat a heavy-based frying pan with remaining grapeseed oil until it starts to smoke.
Add wallaby. Seal meat on each side for a minute or until a golden crust forms. Add butter and baste the meat for 20 seconds. Remove from heat and rest for a few minutes. Slice into even pieces.

To Serve

Place kale onto a tray, dollop over garlic cream and grate the graved eggs over leaves. On a clean plate, place a disc of beetroot on top of a small blob of garlic cream. Carefully place kale next to disc and arrange the meat. Finish with a little stock then dust with mountain pepper powder.

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