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Emu Saute

4 oz EMU meat
Meat tenderizer
1/3 c Bread crumbs
1 ts Garlic salt
1/4 ts Anise; ground
1 ts Dill weed
1/4 ts Rosemary; ground
Atlanta Burning Sauce

Soak meat 4 - 6 hours in salt water, then soak in clear water for 1 hour. Cut meat into chunks 1/2 to 3/4 inch bite size. Sprinkle with meat tenderizer and set aside.

Mix dry ingredients together in bowl. Prepare sauté' pan with olive oil 1/8 inch deep. When oil is hot (high flame), roll meat into dry ingredients then lightly sauté' in olive oil. Dip in Atlanta Burning Sauce to taste.

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