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Title: Mark Olive's Wallaby Stack
Categories: Game, Potatoes, Vegetables, Nuts
Yield: 4 Servings

500 g Wallaby steaks; butterfly
- cut
1 Sweet potato; thin sliced
- lengthways
1 md Zucchini; sliced
1 lg Capsicum (bell pepper); in
- 4 equal pieces
Native Mountain Pepper
2 tb Seeded Mustard
2 ts Honey
1/4 c Crushed Macadamia

Set oven @ 200ºC/392ºF.

Prepare the steaks in a butterfly cut, and coat with
native mountain pepper, set aside.

Coat the zucchini, sweet potato, and capsicum with olive
oil and cook on a hot griddle plate until tender (do not
over cook).

During cooking sprinkle with native mountain pepper.
Remove from griddle and set aside.

Sear both sides of the wallaby steak quickly on a very hot
griddle (should be medium rare).

Remove from griddle and set aside to rest.

On a baking tray, layer the sweet potato, zucchini,
capsicum and wallaby, repeat.

Top with crushed macadamia nuts and place in oven until
nuts are golden brown.

To make the sauce, mix the seeded mustard and honey in a
small bowl.

To serve, place the stack on a plate and drizzle with the
honey mustard sauced. Sprinkle native mountain pepper
around the plate and add some whole roasted macadamia nuts
for presentation.

Recipe by Mark Olive from The Outback Café

From: http://www.lifestylefood.com.au

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