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Emu with Mangoes and Habaneros

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 c Vermouth/chicken stock can be substitured
2 Mangoes /fresh chopped /or 1+ tins
2 tb Kirsch
2 tb Sugar
1 tb Rasberry Vinegar
Orange juice/water if using fresh Mangoes
Substitute ingredients as required


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 1/2 OJ 1/2 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.


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