Emu is one of Australia's great game meats.  Commercially farmed, it provides a dark red meat, low in cholesterol and saturated fats.  The most tender cut of the Emu is the Fan Fillet or Flat Fillet. They are great for a barbecue - and if treated right will deliver a very tasty and tender steak. 

To cook the Emu Flat Fillet, season it with salt and pepper and wrap it in a couple of thin slices of  prosciutto.  Then place it on the barbecue hot plate, sprinkled with some good Australian virgin olive oil and cook for three minutes on each side.  Remove it from the heat and rest the steak for 3 to 4 minutes. Then slice the steak across the grain and serve.

For  truly Australian touch - serve it with cooked southern gold potatoes seasoned with saltbush or some Murray Pink Salt, some bush tomato chutney or homemade tomato relish.