what about roast emu
?phantom prehaps with some spuds kumura peas beans and gravy that get ya excited phanthom?
?
Roast Emu with Green Peppercorn Sauce
800 gm piece Emu meat
Salt and freshly Ground Pepper
Oil for frying
1/2 x Onion finely chopped
1 tbl unsalted butter
2 tbl Brandy
3 tbl Red Wine
1 cup demiglace or reduced brown stock
40 gm Green peppercorn
1 tbl extra unsalted butter
English Spinach Dauphine potatoes
Broad beans
Method :
1. Trim meat, removing membrane if necessary. Roll in salt and freshly ground pepper.
2. Heat a pan until very hot and add a little oil. Smear the Emu meat until brown on all sides.
3. Transfer to oven dish and cook in a hot oven until done the required amount. The timing depends on the size of the joint and how you prefer it cooked - remember Emu meat tastes best if it is cooked to medium rare. This takes from 10-15 mins.
4. Leave in warm place to stand for at least 5 min to allow the meat to rest while the sauce is made.
5. Fry finely chopped onion in unsalted butter until soft but not colored. Add brandy and set alight. When flames subside, add red wine and demiglace sauce or reduced stock.
6. Boil rapidly until sauce has reduced by about half. Strain through a fine sieve. Drain and rinse the green peppercorns under cold water.
7. Add to sauce and check
