Thai Wallaby Meat Balls Recipe SpotX Wild Foods Recipe from Greg Mills Prep:30 minutes Cook:15 minutes Difficulty:1 Ingrediants: 500 grams minced wallaby meat. 1 egg. ½ capsicum. Spring onions. Fresh coriander. Garlic salt. Lemon grass. Olive oil. Directions: Finely chop capsicum, spring onion, coriander, garlic and lemon grass. Combine with 500 grams wallaby mince. Add an egg to help bind. Roll into balls and gently fry. Serve on bed of rice with sweet chilli sauce. Wallabies Of the twelve species of wallaby introduced into New Zealand in the mid to late 1800s, six became established. All but the red-necked wallaby can now be found on Kawau Island off the coast, north of Auckland. For some reason the wallaby has been restricted to three quite defined areas: Kawau Island, Rotorua and the Hunter Hills in Waimate, South Canterbury, where they are classified as a pest. The Kawau Island wallabies tend to be quite small – not much bigger than a hare. Rotorua has the dama wallaby, which is a bit bigger and can grow up to 7.5kg. They are found in large numbers in the forests around the Lakes Okataina, Tarawera and Rotoiti. The South Island wallabies are by far the biggest in New Zealand, growing up to 86cm tall and 25kg in weight. They are known as the Bennett or red-necked wallaby. Like all game, wallaby meat is best if left to hang in a cool place for a couple of days. Wallaby has a delicate flavour, rather like rabbit, and is generally not as gamey as goat or hare. The common cuts are the hindquarters and the backstraps – the rest of the meat is probably best used in sausages. A very lean meat, wallaby is easy to overcook. Serve it medium-rare and leave to stand for five minutes before carving across the grain.