• 4 medium wallaby shanks
  • ½ cup plain flour, for dusting
  • 2 tablespoons extra virgin olive oil
  • 4 large carrots, cut into 8 pieces
  • 4 x 10cm celery sticks
  • 8 cloves garlic, peeled
  • 2 onions, quartered
  • 2 cups red wine
  • 1 litre beef stock
  • 2 tablespoons tomato paste
  • 1 heaped teaspoon wild thyme (or 4 sprigs fresh thyme)
  • 1 teaspoon pepperleaf (or black pepper)
  • 1 teaspoon sea salt
  • ½ cup kalamata olives
  • 4 large potatoes, peeled


Dust shanks with flour, shaking off excess. Heat oil in a camp oven or braising pan over medium high heat. Brown shanks for 2-3 minutes or until evenly coloured. Add vegetables and cook for a further 5 minutes.

Stir in remaining ingredients, cover and simmer 1½ to 2 hours or until shanks are tender and meat is almost falling off the bones. 

Recipe and photo courtesy of Andrew Dwyer,




  • 400g grass-fed wallaby mince
  • 1 teaspoon coconut oil, ghee or butter
  • 1 egg yolk
  • 1 small brown onion, peeled and finely chopped
  • 1 teaspoon cumin
  • 1 long red chilli, deseeded and finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon Dijon mustard, or seeded
  • ½ bunch coriander, roughly chopped
  • sea salt


  • 1 med sweet potato, grated
  • 2 tablespoons coconut oil, ghee or butter
  • 1 egg yolk
  • sea salt
  • black pepper
  • avocado, sliced


In a large mixing bowl mix all the burger ingredients together with your hands until the mixture holds together. Divide into 8 patties. Wrap in cling wrap and pop into the fridge for up to 60 minutes.

Heat the fat in large fry pan and throw in the patties (half the batch is fine to begin). Cook for 2-3 minutes on each side or until just cooked and allow to rest.

Wallaby should be served slightly undercooked rather than overcooked, so adjust cooking time according to the size of the patty.

In a large bowl grate the sweet potato and add the egg yolk and season.

Heat the fat and once hot grab and small handful of the sweet potato mixture and place in the pan and flatten with a spatula. Cook for 3 minutes before flipping to cook the other side. Once browned on both sides remove from the heat.

Serve with the wallaby burger and some sliced avo.

Recipe and image courtesy of Scotty Gooding



  • 1 large sprig of rosemary
  • 2 cloves of garlic, crushed
  • 1 heaped tblspn juniper berries
  • A good drizzle of lemon myrtle or extra virgin olive oil
  • A good drizzle of bush tomato balsamic vinegar
  • 800gm wallaby leg or shoulder
  • Seasonal roasting vegetables
  • 2 onions, quartered
  • 4 large beetroots, quartered
  • 6 carrots, halved lengthways
  • A splash of white wine or stock 


Pre-heat the oven to 180C. Take the wallaby out of the fridge one hour before cooking, rinse and pat dry
Dress with olive oil and salt sear in a smoking hot pan until caramel in colour (couple of minutes on each side).
To make the marinade, crush rosemary, garlic juniper berries, oil and balsamic in a mortar and pestle and apply the marinade onto the roast.
Chop all the seasonal vegetables and place into a large roasting pan. Drizzle with olive oil, salt and pepper.
Add a splash of white wine and place the meat on top of the vegetables.
Cook for 45 minutes to 1 hour for rare and rest for 20-30 minutes wrapped loosely in foil before serving.
While the roast is resting, take the vegetables out of the roasting pan, drain the juices as to not stew the vegetables and put back into the oven until cooked.
The juices can be saved as jus and served on the wallaby roast once carved. 

Recipe from