Ingredients
| 300g raw wallaby fillet, finely diced | |
| 1 handful chopped chives | |
| 2 tablespoons finely diced shallot | |
| 2 tablespoons finely diced capers | |
| 2 tablespoons finely diced gherkins | |
| 1 egg yolk | |
| 2 tablespoons ketchup | |
| 1 tablespoon Worcestershire sauce | |
| 1 tablespoon wholegrain mustard | |
| 1 tablespoon American mustard | |
| 4 tablespoons olive oil | |
| crisps or crackers (from Pringles to oat crackers – anything you love), to serve | |
| your favourite hot sauce (I like the Apostle range), to serve | |
| edible flowers or a sprinkle of chives, to serve |
All the work in the tartare is in the dicing. Take your time dicing the ingredients very finely and all the same size – this is important as the tartare needs to have uniform shapes. You can replace the wallaby with other types of game, but make sure you use the prime cuts.
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Instructions
| 1. | Put the wallaby, chives, shallot, capers and gherkins into a bowl and mix lightly. |
| 2. | Add the egg yolk, ketchup, Worcestershire sauce and the mustards and mix lightly together, incorporating all ingredients evenly. |
| 3. | Add the olive oil, little by little, emulsifying the oil into the mixture. Season to taste. |
| 4. | Spoon the tartare onto your favourite crackers, season the top with hot sauce and garnish with flowers or chives. |
Photography Jason Creaghan