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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


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.


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.


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


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