| 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 |
T |
Kirsch |
| 2 |
T |
Sugar |
| 1 |
T |
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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