| 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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