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Add a photoServings: 4
Ingredients
- 600 x Emu fillets
- 2 tsp Cardamom pods
- 1 Tbsp. Grnd coriander
- 1/2 tsp Five-berry mix or possibly mixed pink and green peppercorns, Grnd
- 3 x Cloves of garlic
- 80 x (1/3 c.) raspberry vinegar
- 750 x (3 c.) good beef stock
- 1/2 tsp Mustard seed oil
- 150 x Riberries (available frzn from specialty food stores stocking Bush Tucker products)
Directions
- Trim any sinew or possibly "silver" skin from fillets. Using a mortar and pestle, lb. cardamom pods to release seeds; throw away pods. Add in coriander, berry mix, garlic and vinegar and lb. to a paste. Spread over fillets, cover and stand at room temperature for 1-2 hrs. Reduce beef stock by boiling to about 375ml (1 1/2 c.). Keep hot. Brush a cast-iron grill pan
- (with removable or possibly ovenproof handle) with mustard seed oil and heat on top of the stove till very warm. Cook fillets for 1 minute on each side.
- Transfer pan to a 220C oven and bake for 5 min - no longer. Remove pan from oven, transfer fillets to a hot plate and stand for 5 min, Add in 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 mix is black, white, pink, Jamaica and green peppercorns, with coriander seeds, and is sold as such. Note 2: A range of products is
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