Pepperberry Molasses Emu With Warrigal Greens

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Pepperberry Molasses Emu With Warrigal Greens

Recipe By Nornie Bero

Ingredients

  • 400 g emu (optional: kangaroo)

  • 1 tsp pepperberry

  • 1 tsp saltbush

  • 2 tbs dijon mustard

  • 4 tbs molasses

  • 2 tbs extra virgin olive oil

Warrigal Greens Chimi Churri

  • 2 cup chopped warrigal greens

  • 1 cup chopped coriander

  • 1/2 cup chopped parsley

  • 2 long red chillies

  • 1/2 cup red wine vinegar

  • 1/2 cup oregano

  • 1 cup olive oil

  • 1 tbs minced garlic

  • pinch of sea salt

Method

  • Mix well the Molasses, mustard, pepperberry, saltbush and oil then rub mixture in emu fillet and set aside for 20 minutes.

  • In a hot pan, sear off one side of the meat for 4 minutes and 3 minutes on the other side then set aside to rest for 2 minutes.

  • Slice and serve with chimi churri.

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