Seared Emu Fillet, parsnip cream, braised silverbeet and roasted baby beetroot
Emu Fillet with roasted Beetroot
Posted September 3, 2015 by
Prep Time 20 min Cook Time 240 min Ready Time 4 hour, 20 min Servings: 6



    • 2 Bunches Baby Beetroot
    • 1Tbsp Rock Salt

    Parsnip Cream

    • 1 Medium Parsnip
    • 2/3 Cup Milk (to cover)
    • Salt & Pepper


    • 3 Stalks Rainbow Silverbeet
    • 1/2 Lemon (juiced)
    • 1/2 Goldern Shallot (Sliced)
    • dash White wine
    • 1 tsp Olive Oil


    • 6 x 180g Emu Fan Fillet
    • 2 tsp Olive Oil
    • Salt & Pepper


    Beetroot 1. Trim base root and most of the stalks away. 2. Place salt into a baking tray and place beetroot on top then cover with foil. 3. Place in an oven at 200° for 2 hours. 4. Remove from the oven and let sit for 10 mins to cool before rubbing skin away with paper towel to reveal a nice shiny even flesh,  Parsnip Cream  1. Peel and dice parsnip 2. Add milk and bring to simmer and continue until parsnip is soft. 3. Blend and strain your ingredients tasting as you go. Braised Silverbeet  1. Separate stalks and leaves of silverbeet and cut into 1cm strips keeping both separate. 2. Warm olive oil and sweat shallots. 3. On a medium high heat add stalks, wine and lemon juice. Simmer for 3 minutes. 4. Add leaves and simmer for a further 1 minute and season Seared emu 1. Season emu portions with salt and pepper. 2. Heat your pan to a high heat and add olive oil followed by emu fillet. (do not overload your pan or it will loose heat and boil your meat instead of searing. 3. Cook for 45 seconds to get a good sear then flip and repeat. 4. Remove your emu and rest on a rack for 5 - 10 minutes. 5. Finish your emu on a tray in the oven at 200° for 8 - 10 minutes depending on size of fillet. 4. Remove emu and rest for a further 5 minutes to let meat relax to help with the tenderness.