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Title: Grilled Emu Fillet with Riberry Sauce
Categories: Emu, Australian, Main dish
Yield: 4 Servings
----------------SOURCE: AUSTRALIAN GOURMET T---------------------
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. 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
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