Ingredients: 600 g emu fillets 2 teaspoons roasted cardamom pods 1 tablespoon ground coriander 1/2 tablespoons ground pink and green peppercorns 3 cloves garlic 3 tablespoons raspberry vinegar 750 ml good beef stock 1/2 teaspoons mustard seed oil 80 g raspberries (fresh or frozen) 80 g blackcurrants (fresh or frozen) Directions:1. Clean the fillets of any skin or sinew. Using a mortar and pestle, pound the cardamom pods to release the seeds, dispensing with the pods. Add the coriander, peppercorns, garlic and vinegar, and pound to a paste. Spread over the fillets, cover and stand at room temperature for several hours. 2. Boil the beef stock until reduced to about 375 ml. Keep warm. Brush a cast-iron grill pan with mustard seed oil and heat on top of the stove until very hot. Cook the fillets for one minute on each side. Transfer the pan to a 225 C (425 F) oven and bake for just five minutes. 3. Remove the pan from the oven, transferring the fillets to a warm plate and leaving them to stand for several minutes. Add the (thawed) raspberries and blackcurrants to the reduced stock and bring to the boil. Serve the meat sliced thinly in long strips, pouring the sauce over. |