| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Emu Drumsticks |
|
|
Fatty Bacon to cover |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Onion |
| 1 |
|
Carrot |
|
|
Couple a Chopped Habs -more is better |
| 1 |
|
Celery stick |
| 2 |
|
Bay leaves |
|
|
Dried thyme |
| 1 |
c |
Vermouth/chicken stock can be substitured |
| 2 |
|
Mangoes /fresh chopped /or 1+ tins |
| 2 |
tb |
Kirsch |
| 2 |
tb |
Sugar |
| 1 |
tb |
Rasberry Vinegar |
|
|
Orange juice/water if using fresh Mangoes |
|
|
Substitute ingredients as required |
INSTRUCTIONS
season Emu with salt and Pepper (both ground) Prick with fork truss
together and place in pan over Chopped onion , Carrot , Celery , with thyme
bay leaves and 2 TBS water ,Cover with Bacon .Roast in a 350F oven for 75
minutes +/- . When roasted pink ,remove fat from pan and keep Emu warm .
Heat remaining pan Juices and vermouth till reduced to half and strain
,(fine sieve).
Put Mangoes and Kirsch in pan ,add all juice if tinned if not Add 1/2 OJ
1/2 water stir until hot then add Habaneros , sugar cook till Golden add
pan juices vermouth and finally Vinegar ..Simmer for 5 Minutes and serve
over the Sliced EMU, With Carbohydrate of Your own Choice and something
green to appease the Lists Herbivore's. Un Laconic Luke Way Up Norte I
would try Corn Bread and something like Collard Greens. Duck would probably
be a better choice of meat for this recipe.
Or you could cook the EMU the Aussie Aboriginal bush way First get your
hands on a Holden Ute (Pickup)then chase the emu and Run over it .Light a
fire throw the Emu on top cook very rare and serve with a slab of Beer (24
13oz cans) preferably cold. Bon Apetit .
Posted to CHILE-HEADS DIGEST by lukasz <lukasz@midcoast.com.au> on Nov 19,
1998
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