I'm the other way around.
On my block the paddies are the ones eating all the grass and we see bugger all bennets, so it's the paddy that's mostly in the sights. It's not the nicest having to knock the pinkies on the head but it does save having to shoot two through summer.
I concentrate my pest control at this time of year for that reason.
I have found two recipes for paddies that you wouldn't even guess you were eating wallaby.
1: is a basic Caccitore. Simple and yum. Italian peasant food. "Cacciatore", from my understanding, translates as "hunter". So, hunter's chicken, or, hunter's wallaby.
Here's a link to a recipe but mine is more simple
http://www.taste.com.au/recipes/6404/chicken+cacciatoreJoint up the wallaby (i just use hind quarters and maybe the shoulders) chop biggest bits.
Coat joints in seasoned flour (shake it in a plastic bag is easiest)
Pan fry to brown, be generous with the oil
Remove from pan and fry off some onion, garlic and red capsicum until softened.
Put meat back in and add some mushrooms and kalamata olives with some tomato paste and a tiny amount of goon bag white wine (with two legs i'd use about 1/2 glass). Stir it all about and keep it moving to mix wine and tomato paste.
When mushrooms have absorbed wine, add a can of crushed tomatoes and a few herbs (typical italian style herbs)
Cover and simmer for as many hours as you can be bothered waiting.
Mung it down with some pasta or rice or what ever.
2/ Bone out hind quarter/s of wallaby (butterflied, ie: keep meat in one piece)
Lay out enough rind of bacon to wrap wallaby well and lay wallaby meat on top; cut side up
Lay rosemary sprigs and a sprinkling of garlic, season with salt & pepper
Roll it all up and pin with tooth picks to hold together, or tie it up with kitchen string.
Throw it in a HOT (and i mean HOT) oven for 5-10 minutes until the bacon starts to sizzle
Turn the oven to LOW (140 or less) and cook SLOW.
Might take one or two goes to figure out how long it takes depending on how much you are cooking and how well done you like it.
Cut it up like any other rolled roast and have it with the usual veg or salad & spuds... whatever.
Both are YUM, even if i do say so myself.
I have another recipe but that one's a secret.