Cut emu across the grain into strips. Marinate in a small bowl with red wine and tamami fire for 1 hour. Thread emu strips onto presoaked bamboo skewers.
Blanch asparagus in boiling water for a couple of minutes, remove from boiling water and plunge into cold water, set aside.
Heat a griddle pan and brush with olive oil. Grill emu for a couple of minutes either side until cooked.
Place rocket in a bowl, top with capsicum, asparagus spears and emu skewers. Serve with Native Currant & Chilli Sauce.
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