Warm Emu Salad with Desert Lime Dressing


  • 400g emu fillet (finely sliced)
  • 150g Desert lime marmalade
  • York olive oil
  • 4 field mushrooms
  • ¼ cup fresh coriander (finely chopped)
  • ½ cup pilgrim’s Balsamic Vinegar
  • 2 gourmet lettuce
  • ½ Spanish onion
  • 100g snow peas
  • 2 Roma tomatoes (cut into wedges)
  • 1 roasted red capsicum (finely sliced)
  • 1 orange (segmented)
  • 1 full clove garlic (roasted then sliced)


Heat olive oil in a pan, add field mushrooms and cook gently for 3 minutes on each side.

Once cooked set aside.

Place emu slices into pan, sprinkle the coriander over, add wild lime marmalade and balsamic vinegar and seal.

Arrange all salad ingredients onto serving plates, top with cooked mushrooms and emu slices then drizzle pan juices over emu salad and serve.

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