Whether you plan a gourmet menu or a modest meal, emu meat is always tender and very tasty. Its subtle taste requires only discreet seasoning or sweet, fine herbs.
Emu meat is rich with proteins, iron, zinc, potassium, B12 vitamin and folic acid, while being very low in fat. It meets today's needs for those who believe in a low fat diet or simply like to eat healthy.
- 500 gr emu roast
- 3 cloves of garlic with the germ removed
- 60 ml (1/4 cup) milk
- 1 chopped green onion
- 30 ml (2 tablespoons) olive oil
- 150 ml (2/3 cup) red wine
- 1 twig fresh rosemary, grounded
- 300 ml (1 ¼ cup) emu demi-glace or veal stock
- 15 ml (1 tablespoon) butter
- salt and pepper to taste
- In a small pan, put the garlic into the milk and bring to a boil. Simmer for 10 minutes and remove garlic from the milk. Keep warm.
- Brown the green onion into 15 ml. (1 tablespoon) olive oil, add the wine and reduce by 2/3. Add the rosemary and garlic and the demi-glace. Let simmer for 15 minutes and blend into a blender. Season to taste and keep warm.
- In a frying pan, melt the butter with 15 ml (1 tablespoon) of olive oil. Place emu roast in pan and season with pepper. Brown on high heat. Continue cooking in a 160°C (325°F) in the oven for about 10 minutes. Cover roast with aluminium paper and let rest for 5 to 10 minutes.
- Slice roast into thin slices and open them up in a fan shape.
- Coat the bottom of the plates with the sauce, place meat over the sauce and trim with vegetables.
(The emu "demi-glace" can be purchased at the frozen products section of many supermarkets)