Grilled Emu Fillet with Riberry Sauce – Australian Food Recipes

Grilled Emu Fillet with Riberry Sauce – Australian Food Recipes

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    Recipe ingredients and directions:

    Yield: 4 servings

    MMMMM----------------SOURCE: AUSTRALIAN GOURMET T---------------------

    600 ea Emu fillets

    2 ts Cardamom pods

    1 tb Ground coriander

    1/2 ts Five-berry mixture or mixed

    -pink and green peppercorns,

    Ground

    3 ea Cloves of garlic

    80 ea (1/3 cup) raspberry vinegar

    750 ea (3 cups) good beef stock

    1/2 ts Mustard seed oil

    150 ea Riberries (available frozen

    -from specialty food stores

    -stocking Bush

    Tucker products)

    Trim any sinew or "silver" skin from fillets. Using a mortar and

    pestle, pound cardamom pods to release seeds; discard pods. Add

    coriander, berry mixture, garlic and vinegar and pound to a paste.

    Spread over fillets, cover and stand at room temperature for 1-2

    hours. Reduce beef stock by boiling to about 375ml (1 1/2 cups). Keep

    warm. Brush a cast-iron grill pan (with removable or ovenproof

    handle) with mustard seed oil and heat on top of the stove until very

    hot. Cook fillets for 1 minute on each side. Transfer pan to a 220C

    oven and bake for 5 minutes - no longer. Remove pan from oven,

    transfer fillets to a warm plate and stand for 5 minutes, Add the

    thawed riberries to reduced stock and bring to the boil. Serve meat

    sliced thinly on the diagonal, with sauce spooned over. Note 1:

    Five-berry mixture is black, white, pink, Jamaica and green

    peppercorns, with coriander seeds, and is sold as such.

    Category: Australian Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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