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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


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.


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