Wallaby With Chilli And Hoisin Sauce

List of Ingredients

2 x 500g ptk Diced Premium Game wallaby meat
4 tbsp Plain flour
1 tsp Salt
½ tsp Ground pepper
4 tbsp Canola oil
6 cloves garlic, sliced
1 thumb size piece of fresh ginger, peeled, thinly sliced
4 stick of spring onion, 5cm sticks
1.5 tsp chilli flakes
4 star anise
1 cinnamon stick
1 stalk of lemongrass
250ml chicken stock
125ml light soy sauce
¼ cup hoisin sauce
½ cup rice vinegar
½ cup brown sugar
3 tbsp sriracha sauce
To Garnish
Roasted peanuts
Red chilli, sliced
Fresh coriander, picked

Cooking Method

Place the flour into a dish, add the salt and pepper and mix, coat the diced wallaby in the flour.
Heat the oil in a fry pan to a medium high heat, brown the wallaby pieces until brown, do this in batches to not overcrowd the pan, set aside.
In the same pan, add the garlic and ginger and fry for a minute, add the spring onion sticks, chilli flakes, star anise, cinnamon stick and lemongrass, stir in.
Add the chicken stock, soy sauce, hoisin, rice vinegar, brown sugar and sriracha sauce, bring to a simmer.
Place the brown wallaby meat into the slow cooker and add the liquid from the pan, give it a stir.
Place the lid on the slow cooker and set on a high cook for 3 hours.
(If there is too much liquid at the end of the cook you can place into a large pot and reduce to boost the flavour.)
Alternative cooking method: Braise in a covered dish in the oven at 130 deg C fan for 3 hours.
Garnish with sliced chilli, peanuts and coriander.
Served with steamed rice and asian greens.

Please note orders for pre Christmas delivery close on the 19th December. However if you are rural delivery your order needs to be to us by 6am Thursday 14th December.Orders placed after these dates will be dispatched from the 9th January 2024! 

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