Emu saute

Yield: 1 Servings

Measure Ingredient
4 ounces EMU meat
\N \N Meat tenderizer
⅓ cup Bread crumbs
1 teaspoon Garlic salt
¼ teaspoon Anise; ground
1 teaspoon Dill weed
¼ teaspoon Rosemary; ground
\N \N Atlanta Burning Sauce

While surfing the manufacture's listing at Fire Girl,() I came across this recipe.

Can anyone explain what an EMU is, and has anyone tried this "Atlanta Burning" Hot Sauce(s)?

Soak meat 4 - 6 hours in salt water, then soak in clear water for 1 hour.

Cut meat into chunks ½ to ¾ inch bite size. Sprinkle with meat tenderizer and set aside.

Mix dry ingredients together in bowl. Prepare sauté' pan with olive oil ⅛ inch deep. When oil is hot (high flame), roll meat into dry ingredients then lightly sauté' in olive oil. Dip in Atlanta Burning Sauce to taste.

Posted to CHILE-HEADS DIGEST by m.smith@... on Mar 10, 1998

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