- 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
Preparation time: 20 minutes
Cooking time: 45 minutes
1 Rub the emu fillet with olive oil, then sear in a large skillet set over a high heat until well-browned on all sides. Scatter with saltbush. Mix the hay, rice and sugar and place in the bottom of a heavy-based lidded saucepan lined with a double layer of foil, then put a trivet on top. Heat until smoking, add the emu, then cook for 45 minutes, until medium.
2 Mix the macadamias, red onion flakes and thyme, then season generously with salt and pepper.
3 Pour the wine into a medium saucepan and boil rapidly until reduced to 2 Tbsp. Add the gravy and native currants and simmer briefly. Carve the emu and serve with gravy and crumble.