250g emu rump fillet
250g kangaroo fillet
(Or 500 scotch fillet)
Bush Rub Mixture
1/3 cup kutjera powder
1/3 cup mountain pepper
1/3 cup dried rivermint
1/3 cup wattleseet
1/3 cup sea parsley
Sauce
1 cup muntries
1 onion, diced
2 dstspns butter
3 dstspns plain flour
2 cups beef stock
½ tsp mountain pepper
¼ cup of red wine
Olive Oil
1. Pre-heat oven to 180C. Mix kutjera powder, mountain pepper, river mint, wattleseed, native thyme and sea parsley in a bowl to make herb mix.
2. Spread dry mix onto a plate. Rub emu and kangaroo fillets in a little olive oil and roll in the herb mix. Once completely covered in herbs lay fillets on an oiled baking tray and place in oven for 10-15 minutes or until cooked medium rare.
3. Meanwhile to make the sauce, melt butter in a saucepan until a nutty brown colour, add flour stirring vigorously. Slowly add stock stirring continuously, add wine and mountain pepper ensuring all lumps are dissolved.
4. Add muntries and stir through. Remove from heat.
5. Remove fillets from oven and rest for a few minutes before slicing into medallions. Place alternate medallions of emu and kangaroo on a plate and drizzle with sauce. Serve with roasted sweet potato mash and salad.
Serves 2.
