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Ingredientes
- 2 x Emu fillets
- 6 x Cardamom pods - (6 or possibly 7)
- 1 tsp Grnd coriander
- 3 x Garlic cloves finely minced
- 2 Tbsp. Wine vinegar, preferably balsamic
- 1 Tbsp. Freshly-cracked black pepper
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Sesame oil
- 2 x Apples peeled, and
- Â Â finely minced
- 1 c. Beef consomme or possibly stock
- 1 c. Port wine
- 1 Tbsp. Red current jelly or possibly honey
- 2 Tbsp. Balsamic vinegar
Direcciones
- Crush the spices with garlic in mortar. Rub mix over fillets, coating thickly. Chill for at least an hour.
- Heat oils in pan, add in fillets and brown on all sides. Bake in baking tray at 500 degrees for 10 min. The emu will be a bit rare. This is fine - it is the best way to eat it.
- Remove to a hot place and allow to stand for 15 min.
- Balsamic Sauce: Put all ingredients in pan and cook until reduced to thickish sauce. Pour over the spicy roast emu fillets and serve with boiled potatoes and a leafy green salad.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 2 servings | |
| Calories 442 | |
| Calories from Fat 127 | 29% |
| Total Fat 14.36g | 18% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 446mg | 19% |
| Potassium 403mg | 12% |
| Total Carbs 39.41g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 25.5g | 17% |
| Protein 8.65g | 14% |
