I seared the roo fillet in some ghee in a pan and then rubbed in a premixed selection of Australian and Thai spices. I deglazed the pan with a Barossa shiraz and strained it as a sauce.
For the emu I put it in a casserole dish and rubbed it with some honey, wattle seed, lemon myrtle and bush pepperberries. The juice after the baking was then also strained and used as a sauce.
I served it with a selection of cubed and roasted pumpkin, potato, sweet potato and carrot. I also warmed some slices of mango with finely cut shallots.
What did I learn?
- The coat of arms is a tastly dish
- Cook the roo and the emu only to medium rare (medium makes them tougher)
- Use a very small amount of pepperberries (1/10th of regular pepper)