Grilled Emu Fillet with Riberry Sauce

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.

Grilled Emu Fillet with Riberry Sauce printer friendly version located here.
Click Back to return.