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Print this Recipe    Roast Emu

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. balsamic vinegar
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. Pour over the
emu fillets and serve with boiled potatoes and a leafy green salad.

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