Emu Carpaccio

🧂 Ingredients

• 300g Emu fillet(Ensure it is a high-quality, sushi-grade fillet if possible. Trim any excess sinew.)
• 3 tbsp Extra virgin olive oil(A good quality oil will enhance the flavor.)
• 2 tbsp Fresh lemon juice(Freshly squeezed is essential for brightness.)
• 50g Parmesan cheese(Shaved thinly using a vegetable peeler or mandoline.)
• 100g Fresh rocket (arugula)(Washed and dried thoroughly.)
• 1 tsp Native pepperberries(Crushed lightly just before serving to release their aroma and flavor. If unavailable, substitute with black peppercorns, but the native flavor will be different.)
• 2 tbsp Capers(Rinsed and drained.)
• To taste Sea salt flakes(For finishing.)

👨‍🍳 Instructions

1. 1

   Prepare the emu fillet: Wrap the emu fillet tightly in plastic wrap, ensuring it's completely sealed. Place it in the freezer for 1 to 2 hours. The goal is to make the meat firm enough to slice thinly, but not completely frozen solid. It should feel like hard butter.

   ⏱️ 1-2 hours (freezing)
2. 2

   Slice the emu: Once the emu is semi-frozen, unwrap it. Using your sharpest knife, slice the fillet as thinly as possible, aiming for paper-thin translucency. Slice against the grain of the meat for maximum tenderness.

   ⏱️ 10 minutes
3. 3

   Arrange the carpaccio: Place chilled serving plates (ideally cold from the refrigerator) on your work surface. Artfully arrange the thinly sliced emu in a single, slightly overlapping layer on each plate.

   ⏱️ 5 minutes
4. 4

   Dress and season: In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Drizzle this mixture evenly over the emu slices on each plate. Lightly crush the native pepperberries (or black peppercorns) and sprinkle them over the carpaccio, along with a pinch of sea salt flakes.

   ⏱️ 3 minutes
5. 5

   Garnish and serve: Scatter the fresh rocket leaves, delicate shavings of Parmesan cheese, and rinsed capers over the dressed emu. Serve immediately to ensure the emu remains chilled and the textures are at their best.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to slicing is the semi-frozen state of the meat. If it's too soft, it will tear; if it's too hard, it will be difficult to cut.
• ✓Emu is a very lean meat, so the olive oil is crucial for adding moisture and richness. Don't skimp on the quality of the oil.
• ✓This dish is a wonderful way to experience native Australian game meat. The subtle flavors pair beautifully with the native pepperberries.
• ✓Ensure your plates are chilled before plating to keep the carpaccio cold until it reaches the diner.

🔄 Variations

• Incorporate finely diced bush tomatoes for a burst of acidity and sweetness.
• Create a dressing with lemon myrtle infused olive oil for a more pronounced native citrus aroma.
• Add a few slivers of pickled native limes for an extra layer of complexity.

🥗 Nutrition

Per serving