The red wine cured wallaby was a delight on the Geronimo menu, with this recipe you can swap the wallaby for a meat of your choosing.
We recommend a medium to full bodied red that highlights the dark fruit flavours that will compliment the meats redness. From pinot to cabernet, this dish can be paired with a range of reds that will both compliment and highlight this dish.
What you need:
1 ltr red wine (shiraz or cabernet sauvignon preferred) 500g rock salt 400g brown sugar 2 tbs juniper berries 2 star anise 1 tbs coriander seeds 1tbs peppercorns 1tbs fennel seeds 1kg of wallaby (cut of your choice)
What you'll do:
Place all ingredients bar the wallaby in a pot, heat until sugar and salt have dissolved.
Allow all ingredients to cool (to a point you can comfortably keep your finger in the mixture) and then pour over the wallaby. Keep submerged in the fridge for 24 hours.
To serve, pat dry and then sear in a very hot pan with minimal oil until coloured on all sides (Note: Wallaby is best served between rare and medium-rare, so it is best to avoid long periods of time on the heat and ensure the use of a very hot pan).
This dish goes well when served alongside oven roasted beetroots and a savoury dark chocolate sauce.