Marinate the emu filet by covering the meat with cabernet wine; add ½ cup of sliced shallots, 2 cloves minced garlic, fresh rosemary (leaves only), and thyme (crunch the thyme lightly with your hands). Cover and refrigerate for no more than four hours. The acids in the wine will actually begin to cook the meat because the meat is so lean.
When the emu meat has been marinating around three or so hours, begin preparing the rest of the meal. Begin with the veal stock in a pot. Add sliced shallots to the stock and heat to a sauce consistency (a little thicker than straight stock).
In another pot, cook parsnips with four tablespoons of butter and add a whole white onion (sliced). As needed, add chicken stock to the cooking parsnips. After this has cooked and the liquid has evaporated, set aside.
In a pan, sauté the carrots and chipolini onions in butter. After they are tender, place in a heated oven (400 degrees) and braise the tops of the vegetables to a light brown. Drain liquid after braising into the veal sauce. The onions give it a nice sweet flavor. You may also wish to add a touch of honey to the sauce as well.
Take the parsnips and onion and add to a blender. Add salt, pepper and butter to taste and puree.
After the meat is done marinating, add it to a grill or BBQ. Cook for 3-5 minutes on each side, or until the internal temperature is medium-rare. Because the meat is so lean it is important not to over cook, or else the meat will be chewy.
After cooking, let the meat rest for 10 minutes. This helps eliminate the juices from running out when you slice it. This meat is best served in slices. Slice on the bias or diagonally through the width.
Serve with a spoon of pureed parsnips, a few roasted chipolini onions and carrots. Drizzle the veal a jus around the meat and decorate with fried parsnip pieces.
(To deep-fry the slices of parsnips, take a vegetable peeler and make long slices. Place in hot oil and fry for a minute or two.)