Grilled Emu Fillet with Native Pepperberry
Grilled Emu Fillet with Native Pepperberry is a modern Australian dish featuring lean, red meat from the emu bird, seasoned with the spicy, aromatic berries of the native Tasmanian Pepperberry tree. It's typically prepared by marinating the fillet in a blend of pepperberry, herbs, and oil before grilling to a medium-rare doneness.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and very low in carbohydrates and fat, making it a nutrient-dense, lean meal. A typical serving provides a significant amount of iron, zinc, and B vitamins, with a calorie count roughly between 150-200 kcal per 100g of cooked meat.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 39 g |
| Carbs | 0 g |
| Fat | 5 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 75 mg |
| Iron | 4.5 mg |
| Zinc | 4.2 mg |
| Niacin (B3) | 8.5 mg |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 5.2 mcg |
| Phosphorus | 320 mg |
| Selenium | 42 mcg |
| Potassium | 410 mg |
Per 1 fillet (150 g) · estimated, varies by recipe
💡 What's interesting
Culinarily, it represents a fusion of Indigenous Australian ingredients (the pepperberry) with a non-traditional protein source (emu), highlighting modern Australian gastronomy. Nutritionally, emu meat is a powerhouse, often containing more iron than beef and being one of the leanest red meats available.
