|500 grams||Emu fillets|
|Salt and freshly ground black pepper|
|1 tablespoon||Olive oil|
|2 larges||Handfuls rocket|
|1||Punnet of raspberries|
|2 tablespoons||Good quality olive oil|
|2 tablespoons||Good quality raspberry vinegar or red|
|; wine vinegar|
|⅓ cup||Toasted; chopped hazelnuts|
Preheat the oven to 200c.
Heat the olive oil in a heavy frypan. Lightly season the emu with salt and pepper to taste then add the emu fillets to the pan and cook over a very high heat until the surface of the meat has caramelised all over, about 3 minutes turning regularly.
Transfer the pan to a 200c. oven and cook the emu for 4 minutes.
Wash the rocket well and dry thoroughly. Slice the pear thinly then add to the rocket. Add the raspberries then drizzle over olive oil and vinegar.
Remove the pan from the oven and allow the meat to 'rest' for 4 minutes.
Slice the fillets on the diagonal.
To serve, pile the salad in the centre of the plate and place slices of the cooked emu around the salad. Sprinkle with some chopped, toasted hazelnuts.
Converted by MC_Buster.
Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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