Wallaby Fillet

• 2 large free-range Bennett’s wallaby fillets
• sea salt flakes, to taste
• 20 ml (¾ fl oz

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.