Marinated emu fillet with blanched asparagus salad


2 Persons


        • 200 g emu fillet, (or eye fillet steak)
        • ½ cup red wine
        • 3 teaspoons Tanami fire
        • Rocket
        • ½ red capsicum deseeded and cut into thin strips
        • 6 spears asparagus trimmed
        • Native Currant & Chilli Sauce to serve


        • Cut emu across the grain into strips. Marinate in a small bowl with red wine and tamami fire for 1 hour. Thread emu strips onto presoaked bamboo skewers.
        • Blanch asparagus in boiling water for a couple of minutes, remove from boiling water and plunge into cold water, set aside.
        • Heat a griddle pan and brush with olive oil. Grill emu for a couple of minutes either side until cooked.
        • Place rocket in a bowl, top with capsicum, asparagus spears and emu skewers. Serve with Native Currant & Chilli Sauce.



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