Don’t let the first word of this dish put you off. Yes, it does involve wallaby and yes, it does involve the wallaby being raw. At this point I’m going to have a guess and say I’ve lost about three-quarters of you. For those of you that are still with me, wallaby is an extremely underutilised and wonderful native meat that is sustainable, inexpensive and a joy to eat.
Here in Australia, Flinders Island Meat (located just north of Tasmania) produces great quality, boutique meats and celebrates the unique native and regional produce of Australia – I can’t recommend them more strongly for their commitment to sustainability and producing high-quality meats such as wallaby.
This dish features some of Flinders Island’s finest wallaby and involves no cooking what so ever. The wallaby is mixed with spring onion, spices, oyster sauce, tamari and given a little heat from a few drops of Tabasco. Served with a happy golden egg yolk, an avocado and coriander puree, a dollop of Dijon mustard and thinly sliced fennel, this is a great modern-Australian take on a classic steak tartare.
200g wallaby fillet, finely chopped
1 spring onion, white part only, finely chopped
Small handful of coriander leaves, finely chopped
Juice of ½ lime
2 egg yolks
1 tbsp oyster sauce
½ tbsp tamari – or soy sauce
1 tsp five-spice
¼ tsp ground cumin
2 drops of Tabasco
Freshly ground black pepper
Dijon mustard, to serve
Baby fennel, finely sliced
Baby herbs, to garnish
In the bowl of a food processor, whiz the avocado, lime juice, coriander and a pinch of salt and pepper until smooth. Set aside.
In a bowl, combine the chopped wallaby meat, onion, oyster sauce, tamari, five spice, cumin, and Tabasco. Mix well to combine. Season with a little salt and pepper.
When ready to serve, divide the wallaby tartare between two plates. Using the back of a spoon, make a shallow indent in the top of the tartare, then carefully top each with a raw egg yolk. Serve with the avocado puree, sliced fennel pieces and a dollop of mustard. Drizzle the tartare with some good quality olive oil and a sprinkle of flaky sea salt.