EMU OR OSTRICH FILLETS
4 servings
Pat dry:
- 1 ½ pounds ostrich or emu meat, cut into 4 fillets
Season all over with:
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Heat in a large skillet:
- 2 tablespoons vegetable oil
Add the fillets to the pan, in batches if necessary, and sear for 3 minutes per side for medium-rare, or until the internal temperature reaches 130° to 135°F.
Serve with: