Wallaby Salad with a Warm Peppercorn Vinaigrette

INGREDIENTS

• 1 kg wallaby fillets

• 100 gm shallots, finely diced

• 80 gm sugar

• 300 ml white wine vinegar

• 600 ml peanut oil

• 30 gm pink peppercorn

• 30 gm grain mustard

• Salt and pepper

• 500 gm Cajun spice mix

INSTRUCTIONS

1. Sweat onions with a little oil. When cooked, sprinkled with sugar & cook to a caramel.

2. Deglaze with white wine vinegar.

3. Allow to cool completely & mix with oil.

4. Add peppercorns & mustard, mix well & season.

5. Lightly oil wallaby & roll in cajun style spice.

6. Pan fry & roast to medium rare, allow a short time to rest & keep near heat.

7. Arrange a salad plate withfresh available ingredients to include beans & potatoes.

8. Thinly slice wallaby & arrange on salad greens.

9. Warm vinaigrette & dress salad plate.

10. Garnish to finish.

11. Serve immediately.