Yield: 1 Servings
|4 \N||Emu Drumsticks|
|\N \N||Fatty Bacon to cover|
|\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|
|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