Emu with mangoes and habaneros
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 | cup | Vermouth/chicken stock can be substitured |
2 | Mangoes /fresh chopped /or 1+ tins | |
2 | tablespoons | Kirsch |
2 | tablespoons | Sugar |
1 | tablespoon | Rasberry Vinegar |
Orange juice/water if using fresh Mangoes | ||
Substitute ingredients as required |
Directions
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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