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Preheat oven to 180°C.
Brush bread with olive oil and bake in a moderate oven for 5 minutes until crisp.
Brush emu fillet with olive oil, coat with kutjera powder and mountain pepper. Seal fillet on a hotplate and place in the oven for 5-10 minutes to cook through medium rare. Remove from oven and rest for 5 minutes. Finely shave.
Meanwhile, place tomato, onion, rocket and rivermint in a small bowl and mix to combine.
To serve, place tomato rivermint mix onto rye bread and top with shaved emu and garnish with capsicum spears.
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