Medallions of wallaby saltimbocca with marsala cream on caramelised onion tart

INGREDIENTS

• 1 kg Lenah Wallaby porterhouse

• 8 sage pieces

• 8 prosciutto slices

• Olive oil, black pepper, salt

• 1 brown onion finely chopped

• 3 garlic cloves

• 1 ginger knob, grated

• 2.5 ltr meat stock, reduced

• 500 ml rich cream

• 150 ml marsala

• 4 red onions

• 100 ml olive oil

• 180 gm brown sugar

• 8 thyme pieces

• 100 ml red wine vinegar

INSTRUCTIONS

1. Caramelise sliced red onions with oil, sugar and vinegar.

2. Make sour cream pastry and chill.

3. Sauté brown onion with garlic and ginger then add beef stock and reduce, finish with cream.

4. Seal wallaby and cook until rare then rest.

5. Bake pastry disc and place hot onion stew on top.

6. Place wallaby on top, surround with sauce.