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Emu and rocket on rye


  • Rye Bread crusts removed and cut into 1/2cm slices

  • Olive Oil

  • 200 g emu

  • 1 teaspoon Kutjera Powder

  • 1 teaspoon mountain Pepper

  • 1 Tomato finely diced

  • Rocket finely chopped

  • 1 small Onion finely diced

  • 2 teaspoons river Mint

  • 1 Capsicum thinly sliced


  • 1.

    Preheat oven to 180°C.

  • 2.

    Brush bread with olive oil and bake in a moderate oven for 5 minutes until crisp.

  • 3.

    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.

  • 4.

    Meanwhile, place tomato, onion, rocket and rivermint in a small bowl and mix to combine.

  • 5.

    To serve, place tomato rivermint mix onto rye bread and top with shaved emu and garnish with capsicum spears.

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