Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOURCE: AUSTRALIAN GOURMET T---------------------
600 ea Emu fillets 80 ea (1/3 cup) raspberry vinegar
2 ts Cardamom pods 750 ea (3 cups) good beef stock
1 tb Ground coriander 1/2 ts Mustard seed oil
1/2 ts Five-berry mixture or mixed 150 ea Riberries (available frozen
-pink and green peppercorns, -from specialty food stores
Ground -stocking Bush
3 ea Cloves of garlic Tucker products)

Trim any sinew or "silver" skin from fillets. Using a mortar and
pestle, pound cardamom pods to release seeds; discard pods. Add
coriander, berry mixture, garlic and vinegar and pound to a paste.
Spread over fillets, cover and stand at room temperature for 1-2
hours. Reduce beef stock by boiling to about 375ml (1 1/2 cups). Keep
warm. Brush a cast-iron grill pan (with removable or ovenproof
handle) with mustard seed oil and heat on top of the stove until very
hot. Cook fillets for 1 minute on each side. Transfer pan to a 220C
oven and bake for 5 minutes - no longer. Remove pan from oven,
transfer fillets to a warm plate and stand for 5 minutes, Add the
thawed riberries to reduced stock and bring to the boil. Serve meat
sliced thinly on the diagonal, with sauce spooned over. Note 1:
Five-berry mixture is black, white, pink, Jamaica and green
peppercorns, with coriander seeds, and is sold as such. Note 2: A
range of products is available by mail order from Bush Tucker Supply
Australia, PO Box B103, Boronia Park, NSW 2111, (02) 817 1060, fax
(02) 817 3587.

Submitted By SHERREE JOHANSSON On 09-01-94
Submitted By JEFF PRUETT On 04-24-95

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