5-Ingredient Emu Fillet with Quandong Sauce

Ingredients

• id: emu_fillet metric: 600g imperial: 1.3 lb name: emu fillet, cut into 4 steaks

• id: quandong_paste metric: 3 tbsp imperial: 3 tbsp name: quandong paste (or dried quandongs, soaked and pureed)

• id: red_wine metric: 125ml imperial: 1/2 cup name: Australian red wine

• id: butter metric: 40g imperial: 3 tbsp name: unsalted butter

• id: macadamia_oil metric: 30ml imperial: 2 tbsp name: macadamia oil (or olive oil)

Instructions

1. Remove {emu_fillet} steaks from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper. Emu is very lean, similar to venison.

2. Heat the {macadamia_oil} in a heavy-bottomed skillet over medium-high heat until shimmering. The pan needs to be hot for proper searing of this lean meat.

3. Sear the emu steaks for 2-3 minutes on the first side until a deep brown crust forms. Flip and cook for another 2-3 minutes for medium-rare (internal temperature 54°C/130°F).

4. Remove steaks to rest on a warm plate. In the same pan, add the {red_wine} and {quandong_paste}, stirring to deglaze and combine. Let bubble for 2-3 minutes until slightly reduced.

5. Remove from heat and whisk in the {butter} to create a glossy, tangy sauce. The quandong's apricot-like tartness will perfectly complement the rich emu meat.

6. Slice the rested emu steaks against the grain and serve immediately with the warm quandong sauce spooned over the top.

Instructions

Emu Cooking Essentials: Emu is extremely lean and must not be overcooked or it becomes tough. It's best served medium-rare to medium, similar to duck breast.

Quandong Substitute: If quandong isn't available, use 2 tablespoons apricot jam mixed with 1 tablespoon lemon juice and a pinch of cinnamon for a similar sweet-tart profile.

Resting is Crucial: Like all lean game meats, emu must rest after cooking to allow the fibres to relax and retain moisture. Don't skip this step.

Sourcing Emu: Many specialty butchers stock emu, particularly those focusing on game meats. It's also available online from Australian game meat suppliers.

Wine Pairing: The red wine in the sauce should be something you'd drink with the meal - a Shiraz or Cabernet Sauvignon works beautifully with both emu and quandong.

Serving Suggestions: Pair with roasted root vegetables, native pepperberry potatoes, or a simple salad of native greens. The unique gamey flavour of emu works exceptionally well with earthy, native Australian accompaniments.