Archive for Wednesday, May 23, 2007

Emu recipes

May 23, 2007


Fancy emu casserole

6 tablespoons butter

1 pound ground emu

1/2 teaspoon salt

1 1/2 cups light cream or half n half

1/2 teaspoon Worcestershire sauce

1 can sliced mushrooms, drained

2 cups mashed potatoes

1 cup chopped onion

1/4 cup all-purpose flour

8 ounces shredded cheddar cheese

1 large carrot, scraped and chopped

1/2-cup broccoli florets

1/2-cup cauliflower florets

Preheat oven to 375 degrees.

Put carrot, broccoli and cauliflower in saucepan, cover with water and boil until tender crisp.

Melt 2 tablespoons butter in large skillet. Add onion and emu. Saute and set aside. Melt remaining butter in a two quart saucepan. Whisk in flour, salt, Worcestershire sauce, pepper. Whisk until smooth. Remove from heat and gradually whisk in the cream. Put back on heat and heat to boiling, stirring constantly for one minute of boiling. Remove from heat and stir in 1 cup of the cheese. Stir until melted. (Return to low heat if necessary).

Drain and add the mixed vegetables to the sauce. Add emu and onions and the mushrooms. Stir lightly and turn into a 1 1/2 quart casserole. Bake 20 minutes or until hot and bubbly.

While casserole is cooking, put potatoes in a pastry tube with a large fluted tip. Remove from the oven and pipe the potatoes around the edge of the casserole. If you do not have a pastry tube, just spoon the potatoes around the edge.

Top with the remaining cheese. Broil 3 to 5 minutes about 6 inches from the heat source or until cheese melts. Serves 6.


Emu in mustard sauce

2 pounds emu flank steak, tenderized

4 tablespoons olive oil

2 garlic cloves, crushed

2 yellow onions, peeled and sliced

1/2 teaspoon rosemary

1/4 teaspoon tarragon

1/4 teaspoon sage

1/2 teaspoon oregano

1 1/2 cups dry white wine

3 leeks, sliced and cut into 2-inch pieces

1 1/2 tablespoons Dijon mustard

1/2 cup half-and-half



Cooked rice for four

In large Dutch oven heat oil and sear meat on both sides. Remove to plate. Add garlic and onions, saute until clear. Add herbs, wine and emu. Cover and simmer 15 to 20 minutes. Add leeks, cook 10 minutes. Remove meat from pot. Add mustard and half- and-half, salt and pepper. Bring to a boil. Reduce to simmer and cook 5 minutes. Serve ladled over meat and rice. Serves 4.


Sweet & sour meatballs

1 pound ground emu

1/2 cup bread crumbs

1/4 cup milk

2 tablespoons onion, chopped finely

1 teaspoon salt

1 egg

1/2 teaspoon Worcestershire sauce

1/2 cup brown sugar

1 tablespoon cornstarch

1 can pineapple tidbits

1/2 small green pepper (chopped)

1/3 cup vinegar

1 tablespoon soy sauce

Mix first 7 ingredients together, make into meatballs. Cook over medium heat, turning until golden brown. Mix remaining ingredients together in separate pot or deep frying pan; bring to a boil. Reduce heat; add meatballs. Simmer for 5 minutes or until ready. Serve with rice.

Source: Triple-A Emu Farm

Spicy roast emu with balsamic sauce

2 emu fillets

6 cardamom pods

1 teaspoon

Ground coriander

3 garlic cloves, finely chopped

2 tablespoons white vinegar, preferably balsamic

1 tablespoon freshly cracked black pepper

1 tablespoon olive oil

1 tablespoon

Sesame oil

Balsamic Sauce:

2 apples peeled, and finely chopped

1 cup beef consomme or stock

1 cup port wine

1 tablespoon red current jelly or honey

2 tablespoons balsamic vinegar

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 500 degrees 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: 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. This recipe yields 2 servings.



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