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Ingredients
- 800 gm piece Emu meat
- Â Â Salt and freshly Grnd Pepper
- Â Â Oil for frying
- 1/2 x Onion finely minced
- 1 Tbsp. unsalted butter
- 2 Tbsp. Brandy
- 3 Tbsp. Red Wine
- 1 c. demiglace or possibly reduced brown stock
- 40 gm Green peppercorn
- 1 Tbsp. extra unsalted butter
- Â Â English Spinach Dauphine potatoes
- Â Â Broad beans
Directions
- 1. Trim meat, removing membrane if necessary. Roll in salt and freshly grnd pepper.
- 2. Heat a pan till very warm and add in a little oil. Smear the Emu meat till brown on all sides.
- 3. Transfer to oven dish and cook in a warm oven till done the required amount. The timing depends on the size of the joint and how you prefer it cooked - remember Emu meat tastes best if it is cooked to medium rare. This takes from 10-15 mins.
- 4. Leave in hot place to stand for at least 5 minutes to allow the meat to rest while the sauce is made.
- 5. Fry finely minced onion in unsalted butter till soft but not colored. Add in brandy and set alight. When flames subside, add in red wine and demiglace sauce or possibly reduced stock.
- 6. Boil rapidly till sauce has reduced by about half. Strain through a fine sieve. Drain and rinse the green peppercorns under cool water.
- 7. Add in to sauce and check
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1229g | |
| Calories 1260 | |
| Calories from Fat 272 | 22% |
| Total Fat 30.84g | 39% |
| Saturated Fat 16.79g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 629mg | 210% |
| Sodium 2007mg | 84% |
| Potassium 2689mg | 77% |
| Total Carbs 31.81g | 8% |
| Dietary Fiber 11.4g | 38% |
| Sugars 2.65g | 2% |
| Protein 185.93g | 297% |
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