Grilled Emu Fillet with Riberry Sauce

Title: Grilled Emu Fillet with Riberry Sauce

Categories: Emu, Australian, Main dish

Yield: 4 servings

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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

-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

1 minute on each side. Transfer pan to a

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

103, Boronia Park, NSW

2111, (02) 817 1060, fax

817 3587. Submitted By SHERREE JOHANSSON On

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