Recipe - 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 cup Vermouth/chicken stock can
be substitured
2 Mangoes /fresh chopped /or
1+ tins
2 tablespoon Kirsch
2 tablespoon Sugar
1 tablespoon 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 One half OJ
One half 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. Un Laconic Luke Way Up Norte I
would try Corn Bread and something like Collard Greens. Duck would probably
be a better choice of meat for this recipe.

Or you could cook the EMU the Aussie Aboriginal bush way First get your
hands on a Holden Ute (Pickup)then chase the emu and Run over it .Light a
fire throw the Emu on top cook very rare and serve with a slab of Beer (24
13oz cans) preferably cold. Bon Apetit .

Posted to CHILEHEADS DIGEST by lukasz lukasz@midcoast.com.au on Nov 19,
1998