Smoke-Roasted Emu Fillet
Preparation time: 20 minutes Cooking time: 45 minutes Serves: 4 1 Rub the emu fillet with olive oil, then sear in a large skillet set over a high heat
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Cooking tools:
- Carving knife
- Trivet
- Heavy-based lidded saucepan
- Skillet
- Saucepan
- Aluminum foil
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Carving fork
- Serving platter
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
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