TIPS FOR PERFECT PAN-FRIED WALLABY

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  • If you prefer your meat cooked more on the medium side of rare, you can marinate steaks in olive oil. This is not essential, however.

  • Pre-heat the pan and add some (olive) oil. The oil will help the meat brown and retain its natural juices.

  • Seal the juices in the meat by turning the cut immediately after placing in the pan until all sides are lightly ‘browned’. Then allow 2 to 3 minutes cooking on each side. Remove from the pan and stand in a warm oven for 5 to 10 minutes to rest prior to slicing. Aim for medium rare.

  • Be careful to leave lots of space around each piece of wallaby when pan-frying. If the pan is over filled the meat will stew in its juices producing a rather unsatisfactory result.

  • The last and most important tip: The way you slice meat to serve makes a huge difference to its eating quality. Its very important the meat is sliced diagonally across the grain. This will maximize the tenderness of the meat in your mouth. Unfortunately meat is often sliced the wrong way, doing the product a great injustice.

Johanna BostockComment