Pepperberry crusted wallaby with beetroot, rocket and feta salad

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Ingredients

  • Wallaby:

  • 500g wallaby fillets

  • 2 teaspoons of ground pepperberry

  • 1 tablespoon of olive oil

  • Salad:

  • 4 whole beetroot

  • 125 grams of feta

  • 4 cups of rocket

  • Dressing:

  • 1 cup of fresh or frozen blackberries

  • 1 tablespoon of honey

  • 3 tablespoons of balsamic vinegar

  • 2 tablespoons of olive oil

  • ¼ teaspoon of salt

  • ½ teaspoon of ground pepperberry

Directions

  • Pre-heat your oven to 200⁰ C, fan forced

  • Sprinkle your wallaby fillets with the pepperberry over a piece of cling wrap. Make sure that both sides are well covered and run the pepper in well. Wrap loosely and sit aside for an hour while you prepare your beetroot.

  • Place the whole, unskinned beetroot on a sheet of foil and drizzle with oil. Bundle the foil around them to make a parcel and then cook for 45-60 minutes, depending on size. Leave to cool slightly when done and then slip the skins off and cut into wedges.

  • Heat a grill pan or BBQ to med-high and then rub oil over both sides of your fillets. Cook for 3 minutes either side.DO NOT OVERCOOK. Even if you prefer your meat cooked more, kangaroo and wallaby must be served med-rare. Remove from heat and rest for at least 10 minutes before slicing thinly across the grain.

  • To make the vinaigrette, combine all ingredients into a high speed blender or bullet and blitz until well combined. Strain and store in a jar.

  • To serve, place rocket leaves on a serving platter and dot with beetroot wedges, feta cheese and wallaby slices, and drizzle with dressing.

Johanna Bostock