Smoke-Roasted Emu Fillet | Fast Ed

Ingredients

• 600g emu fillet
• 1 Tbsp extra virgin olive oil
• 1 Tbsp ground saltbush
• 2 cups organic hay, crumbled
• 1 cup brown rice
• ¼ cup dark brown sugar
• 100g macadamias, toasted and chopped
• 1 Tbsp dried red onion flakes
• ½ bunch thyme, finely chopped
• sea salt flakes and freshly-ground black pepper
• 1 cup red wine
• ¾ cup traditional gravy
• 2 Tbsp native currant