Wallaby Patties

  • 1 young wallaby
  • onion
  • eggs; beaten
  • fat
  • bacon
  • brown gravy
  • red currant jelly

Wash and chop the hind quarters of a young wallaby. Remove the meat from the bone and put through a mincer. Add a little onion and one or two well beaten eggs, according to the amount of meat you have. Shape into patties or rissoles and deep fry in fat until brown and cooked through.

Serve with crispy fried rashers of bacon, brown gravy and red currant jelly.

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