Wallaby fillet plain 400gm

With a fine texture and delicate flavour wallaby is the pinot of red meats.  

Cooking tips:  

1. Take the meat out of the pack and allow it to breathe, just like you would a good red wine.  

2. Sear the fillets on each side in a lightly oiled hot pan, then cook for 2 minutes per side.  

3. Rest in a warm oven for 4 minutes.

Wallaby fillets are 0.5% fat, so will dry out if overcooked.  

Recipe ideas: lenah.com.au/recipes

This product is delivered vacuum packed.  It will be clearly labelled with a chilled use by date.  Once opened it should be consumed within 3 days. Click here for more information on vacuum packing.