INGREDIENTS

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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