Grilled Emu Fillet with Native Pepper
Grilled Emu Fillet with Native Pepper is a modern Australian dish featuring lean emu meat seasoned with the aromatic, citrusy notes of native pepperberry. It is typically prepared by marinating the fillet and grilling it to highlight its rich, gamey flavor, often served with native or contemporary sides.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and very low in fat and carbohydrates, making it a nutrient-dense meal. A typical serving provides a significant amount of iron, zinc, and B vitamins, with a calorie count roughly between 150-200 kcal for a standard portion.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 36 g |
| Carbs | 0 g |
| Fat | 3 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 90 mg |
| Iron | 4.5 mg |
| Zinc | 3.8 mg |
| Niacin (B3) | 8.2 mg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 5.1 mcg |
| Selenium | 42 mcg |
| Phosphorus | 290 mg |
| Potassium | 320 mg |
Per 1 fillet (150 g) · estimated, varies by recipe
💡 What's interesting
Emu meat is a traditional Indigenous Australian food, prized for being one of the leanest red meats available, while native pepper (Tasmanian pepperberry) adds a unique, pungent heat and antimicrobial properties, reflecting a deep connection to the continent's native flora and fauna.
