Marinated Emu fillet with Lemon Myrtle: Submitted by: Ozmag | Date Added: 16 Dec 2010
Listed in: Game

250 g emu fillets
2 tsp lemon myrtle
2 tbsp teriyaki sauce
2 tbsp sushi rice vinegar
1 tbsp mirin
1/4 tsp freshly ground pepper

Trim and dry emu fillet and place in a shallow bowl.
Mix all the liquid ingredients and pour over the fillet.
Marinate 10 minutes, turning frequently.
Remove from the liquid and rub with the lemon myrtle and black pepper.
Return to the marinade, cover and refrigerate overnight, turning occasionally.
To cook fillet, heat hot plate or frying pan.
Rub with a little peanut oil, wiping off excess with a paper towel.
Remaining oil should be slightly smoking.
Remove the emu from the marinade and cook for 2 minutes on the first side.
Baste with leftover marinade, turn and cook on second side for 1 minute and 30 seconds.
Emu should be medium rare.
Remove from pan and set aside for 10 minutes to cool.
Slice thinly to serve.

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