Wallaby Fillet

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 2 large free-range Bennett’s wallaby fillets
  • sea salt flakes, to taste
  • 20 ml (¾ fl oz) non-GM canola oil*

Method

Clean the wallaby of any sinew, reserving all the trimmings to make the sauce. Place the fillets in the refrigerator until needed.

When ready to serve, remove the wallaby from the refrigerator and bring to room temperature, then season with salt. In a hot frying pan, seal the wallaby in the oil until nicely browned all over. Set aside to rest in a warm place for 5 minutes.