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