Emu with mangoes and habaneros

1 Servings

Ingredients

Quantity Ingredient
4 Emu Drumsticks
Fatty Bacon to cover
Salt
Pepper
1 Onion
1 Carrot
Couple a Chopped Habs -more is better
1 Celery stick
2 Bay leaves
Dried thyme
1 cup Vermouth/chicken stock can be substitured
2 Mangoes /fresh chopped /or 1+ tins
2 tablespoons Kirsch
2 tablespoons Sugar
1 tablespoon Rasberry Vinegar
Orange juice/water if using fresh Mangoes
Substitute ingredients as required

Directions

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

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