Thread: Skippy Patties

So if you want to eat wallaby (some people say all they are good for is hanging on a fence on the side of the road), here’s what we did with it the other day:
I couldn’t really imagine tucking into a massive steak or chunk of meat off it, so after butchering it we put it through the mincer. It smelt awful (apparently that’s just how it smells) and was bright red, very lean so we probably could have taken some of the wild pig fat out of the freezer to put in with it, but I didn’t want to be naughty so just kept it as is.
Then I just did a basic marinade of garlic, ginger, wine, black pepper, a tsp of brown sugar, and I wasn’t sure if it’s a red meat so I used a dash of soy sauce instead of salt as I didn’t want to dry it out in case it was.
It still smelt pretty gross (yeah, yeah, it’s “supposed” to smell like that) so I thought I’d throw in some spices to overpower the gamey-ness. So I guess I kind of went for Moroccan influence; threw in 2 heaped teaspoons of ground cumin, two of ground coriander, a teaspoon of ground cloves, some turmeric, two heaped teaspoons of cayenne pepper and a dash of chilli oil, then some periperi mayonnaise because I thought the fat from that would make them less dry. Then I looked at the cinnamon and was kind on a roll so put in half a teaspoon of that which is kind of weird but it still worked…then while I was at it I put in a teaspoon of garam marsala since it’s so fragrant and is used in lots of curries. I think that’s it. They were a tad spicy so I guess you would alter the measurements to get it to taste how you want. Oh, and I threw in an egg to bind it. If you wanted to, I guess you could bulk it out with breadcrumbs and some finely chopped onion.
The patties were cooked over low heat on the hot plate part of the BBQ, and a small stick of butter was rubber over them to get a good brownness and to make sure they didn’t dry out and fall apart. Then they got a minute on the hot grill plate to finish them off. They guys liked them and I guess I would have too, if I hadn’t known it was wallaby!! We served them with a homemade spiced plum sauce.
I guess if you wanted to be in keeping with the whole Moroccan thing you could serve with a nice chickpea salad, some flat bread and hummus or just a green salad with nice balsamic vinegar…

I would certainly wrap my laughing gear around that

They look damn good

Looks soo yummy

Might have to give patties a go next time. First did the back straps as kebabs, then turned a back leg into stir fry. Just need to figure a way to keep the meet during the comp next month. Mother-in-law thought it was young beef.

Love the fact that you have a Hellers London Pride sausages tray in the background. Thanks for keeping me in a job!

I've eaten wallaby heaps, but I must say Artemis, certainly not with that degree of delicious sounding preperation.
Fried back steaks and leg stew is where my culinary expertise begins and stops.

Patties look great, spicy wallaby sounds good

Ye old fashioned roast is a tasty use of a wallaby leg too - long slow roast with a lid on, comes up tender and juicy.

Spicy meat patties with Spicy plum sauce Num Num Num

I love eating Wallaby.

Coles stock Wallaby in their supermarkets in Queensland..... I make a point of buying some steaks evertime I visit.

Cooked hot and fast on the BBQ leaving it pink inside, slap it in a fresh bun with a squirt of sauce and get it down ya neck with a cold Aussi beer.... Awesome!

Cheers
Pete

Eaten and like Wallaby heaps. Like all game meat should be hung for a couple days at least so the enzimes break down. In our house , one of our favourite Wally recipe is curried, using Magie mild curried sausage mix. Simple and fast. Wallaby I presume is the same as Kangaroo meat. It has a very high Iron content and a low Colestrol count. Being organic on top of that, has to be good. Actually prefer it to Venison.

Originally Posted by P38

get it down ya neck with a cold Aussi beer.... Awesome!

Cheers
Pete

When did Aussi start making beer?

Never seen or shot or eaten or looked for a wobblie, Its on the to do list!

If it was me I would have trimmed all the membrane off the muscle groups even for mince.
Its not a criticism! Im kinda ocd about it

Originally Posted by veitnamcam

When did Aussi start making beer?

I've got a taste for Carlton Draught at the moment.

Seems to go down ok .... still getting used to it being served in a styrene bottle cooler though.

Think most of us sees 4 xxxx surely grabs my attention

Isn't it called XXXX cos aussies can't spell 'beer'?