Grilled emu fillet with riberry sauce
Yield: 4 Servings MMM
Ingredients:
- 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
Instructions:
-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. Note 2: A range of products is available by mail order from Bush Tucker Supply Australia PO Box B103 Boronia Park NSW 2111 (02) 817 1060 fax (02) 817 3587. Submitted By SHERREE JOHANSSON On 09-01-94
