Variety Meats: Spicy Roast Emu with Balsamic Sauce by Recipe Cottage

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	Spicy Roast Emu with Balsamic Sauce

		Emu Goulash BBQ Emu Medallions Spicy Roast Emu with Balsamic Sauce 2 Emu fillets 6 or 7 cardamom pods 1 tspn ground coriander 3 cloves of garlic, crushed or finely chopped 2 tbsp. wine vinegar (preferably balsamic although red wine vinegar will do) 1 tbsp. cracked black pepper 1 tbsp. olive oil 1 tbsp. sesame oil Crush the spices with garlic in mortar. Rub mixture over fillets, coating thickly. Refrigerate for at least an hour. Heat oils in pan, add fillets and brown on all sides. Bake in baking tray at 210 degrees Celsius for 10 minutes. The emu will be a bit rare. This is fine - it is the best way to eat it. Remove to a warm place and allow to stand for 15 minutes. Balsamic Sauce Ingredients: 2 apples, peeled and finely chopped 1 cup beef consomme or stock 1 cup of port 1 tbsp. red current jelly or honey 2 tbsp. balsamic vinegar Put all ingredients in pan and cook till reduced to thickish sauce. Pour over the spicy roast emu fillets and serve with boiled potatoes and a leafy green salad. EMU GOULASH 1 stick butter 3 onions sliced 1-1/2 tbs. paprika 6 oz. can tomato puree 1-1/2 oz. vinegar 1 can beef stock 2 lbs. Emu meat cut into cubes dash sugar and garlic Melt butter in large pot with cover , add all of the ingredients, stir, cover and cook 3-3 1/2 hours until tender and thick. You can cook this in a crock pot. Serve over noodles with sour cream or cottage cheese on top. BBQ Emu Medallions This recipe appears courtesy of the National Heart Foundation of Australia and Consuming Passions Pty Ltd. BARBECUED EMU MEDALLIONS - Serves 4 One of the newcomers to our dinner tables is emu. At last this low fat meat is appearing in restaurants and gourmet food stores. Because of its leanness it's superb cooked quickly on a barbecue and served with a simple sauce. It can also be baked. Ian Parmenter presenter of Consuming Passions ABC Television, Australia 350 gm Emu Medallions 1 glass Red Wine (& one for the cook) 1 Onion, finely chopped 1 Carrot, finely chopped 1 Leek, finely chopped 1 stick Celery, finely chopped 12 Juniper Berries A few sprigs of thyme Juice and the chopped rind of 1 orange Mix ingredients together to make a marinade in a stainless steel, glass of ceramic bowl. Add medallions of emu, stir well and refrigerate overnight. Next day.... (yawn) Drain meat, reserving marinade. Barbecue meat until just cooked. Reduce marinade till it becomes a thick sauce. Pour over Emu. Serve with simply cooked baby root vegetables. Uploaded by: Shaun Sullivan 100236,2650