Emu Tender Medallions
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4 - 3inch Emu medallions
Marinade:
¼ cup soya sauce
3 tbsp. water
½ cup olive oil
Pepper to taste
1 clove garlic, minced
1 tbsp. brown sugar
dash of ginger
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Mix marinade ingredients together and pour over medallions. Cover and refrigerate for several hours. (overnight is best)
Remove medallions, saving marinade for basting. Cook on barbeque approximately 5 minutes each side. Do not overcook. Use marinade for basting.
Serve with rice or baked potatoes and your favorite salad.
TIP: Emu medallions require short cooking time. As they are virtually fat free over cooking will result in rapid drying out. When you think they are done, they are done.
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Emu Liver Paté
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1 lbs. Emu liver
2 tbsp. butter
1 tbsp. parsley
1 tsp. salt
¼ cup cognac
½ tsp. paprika
Pepper to taste
1 clove garlic, minced
Frosting:
6 oz. cream cheese
1 tsp. mayonnaise
smidgent crushed garlic
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Saute first 2 ingredients together. Puree in processor.
Add remaining ingredients. Mix well and chill.
Frost, if desired.
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Mexican Nacho Casserole
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1 lb. ground Emu
1 pkg. taco seasoning
1 can refried beans
½ cup chopped onions
Green pepper, diced
1 cup shredded cheddar cheese
Mexican nacho chips
Sour cream
Chopped tomatoes
Green onions, cut finely
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Cook ground Emu and taco seasoning. Mix according to package directions.
Spread refried beans in the bottom of a medium casserole dish. Sprinkle with onions. Place meat mixture over the onions. Bake at 400 ºF for 15 minutes.
Tuck nacho chips around the edge of the casserole dish. Top with green pepper and shredded cheese. Bake for another 5 minutes.
Garnish with sour cream, green onions and chopped tomatoes.
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Chili Con Carne
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1 lb. ground Emu
¼ cup olive oil
1 large onion, coarsely chopped
3 garlic cloves, minced
2 tbsp. chili powder
1 tsp. salt
¼ tsp. oregano
¼ tsp. pepper
Pinch cayenne pepper
5½ oz. tomato paste
3 cups beef broth
2 (15 oz.) cans red kidney beans, drained
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In a saucepan, over medium heat, lightly cook onion and garlic in olive oil. Add meat and brown. Add seasonings and tomato paste. Stir well. Add beef broth and bring to a boil. Partially cover and simmer 45 minutes, stirring occasionally. Add well drained beans and cook for 15 minutes longer.
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