Grilled Emu Fillet with Raspberry and Blackcurrant Sauce RecipeOrigin: Australia Period: Traditional |
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Traditionally this Australian dish is made with emu fillet. If you can't find emu then you can substitute ostrich. Ingredients:
565g emu (or ostrich) fillets 
Grilled Emu Fillet with Raspberry and Blackcurrant Sauce Preparation:Method:Trim and clean the fillets. Crush the cardamom pods in a pestle and mortar and remove the seeds (discard the pods). Add the coriander, peppercorns, garlic and vinegar then pound to a smooth paste. Use this to spread evenly over the fillets and set aside in a bowl, covered, to marinate for at least 2 hours. Meanwhile, bring the beef stock to a boil and reduce down to about 375ml then take off the heat and set aside to keep warm. Use the mustard seed oil to lightly brush a cast iron griddle pan and place over high heat. Once hot add the emu fillets and cook for about 1 minute on each side. Transfer the pan to an oven pre-heated to 220°C and roast for 5 minutes. Remove the pan from the oven and transfer the fillets to a warmed plate. Cover with foil and set aside to rest for 5 minutes. Return the reduced stock to a boil and add the raspberries and blackcurrants. Bring to a boil and cook for about 2 minutes, or until the fruit are soft. Slice the meat into thin strips, arrange on a serving plate and spoon the sauce over the top. Serve hot. |
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