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Emu Stew (Mark Olive)

Emu Stew (Mark Olive)
5.0 3 ratings
Prep. 10 min
Total 25 min
4 portions
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Ingredients

  • unsalted butter
    50 g
  • onion cut into quarters
    100 g
  • celeriac cut into pieces (2-3 cm)
    100 g
  • carrot cut into pieces (2-3 cm)
    200 g
  • parsnip cut into pieces (2-3 cm)
    70 g
  • turnip cut into pieces (2-3 cm)
    130 g
  • plain flour
    25 g
  • dried bush tomatoes (optional)
    20 g
  • ground lemon myrtle
    ¼ tsp
  • ground saltbush
    ¼ tsp
  • ground sea parsley
    ¼ tsp
  • bush tomato powder
    ¼ tsp
  • ground pepperleaf
    ¼ tsp
  • ground wattleseed
    ¼ tsp
  • tomato paste
    30 g
  • sea salt
    1 - 2 pinches
  • Beef stock paste (see Tips)
    1 tsp
  • red wine
    50 g
  • water
    250 g
  • emu fillet steak, cut into strips (6 x 1 cm)
    500 g

Difficulty

easy

Nutrition per 1 portion

Sodium 234 mg
Protein 35.3 g
Energy 1517.7 kJ / 362.8 kcal
Fat 13.2 g
Fibre 5.2 g
Saturated Fat 7.3 g
Carbohydrates 23.9 g

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