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Nut Crusted Emu Medallions

4 Emu medallions
100 ml Rich beef stock
1 Egg; beaten
100 g Unsalted cashew nuts
2 tb Peanut oil; (or olive oil)
1/2 c Chinese style plum sauce
250 ml Port wine; (1 cup)
3 lg Handfuls mixed lettuce leaves
3 tb Olive oil
2 tb Balsamic vinegar
1 Lemon; juice of


Simmer the port wine in a saucepan until reduced by half (125ml.), about 8 minutes then mix with the plum sauce.


Preheat the oven to 180c.


Crush the cashew nuts. Place the beaten egg in a bowl and dip the sides of the medallions into the beaten egg then roll into the crushed nuts so that the top and bottom have no coating but the sides are completely coated in the nuts.


Heat the peanut oil in a heavy frypan and seal the medallions over a high heat until golden on both sides. Transfer the pan to the hot oven and cook for a further 4 minutes.


Meanwhile, wash the lettuce leaves and toss with the olive oil, balsamic and lemon juice, adding salt and pepper to taste.


When the meat is cooked, remove the pan from the oven and serve over the pile of dressed salad leaves, drizzled with the plum sauce.


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