Emu with mangoes and habaneros

Yield: 1 Servings

Measure Ingredient
4 \N Emu Drumsticks
\N \N Fatty Bacon to cover
\N \N Salt
\N \N Pepper
1 \N Onion
1 \N Carrot
\N \N Couple a Chopped Habs -more is better
1 \N Celery stick
2 \N Bay leaves
\N \N Dried thyme
1 cup Vermouth/chicken stock can be substitured
2 \N Mangoes /fresh chopped /or 1+ tins
2 tablespoons Kirsch
2 tablespoons Sugar
1 tablespoon Rasberry Vinegar
\N \N Orange juice/water if using fresh Mangoes
\N \N Substitute ingredients as required

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 ½ OJ ½ 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@...> on Nov 19, 1998

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