Emu Fillets with Quandong-Chile Glaze

Emu Fillets with Quandong-Chile Glaze
Emu Fillets with Quandong-Chile Glaze

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 4

    (4-ounce) emu fillets

  • 3/4

    cup dry red wine

  • 2

    rosemary sprigs

  • 2

    thyme sprigs

  • 2

    basil sprigs

  • 1/2

    cup water

  • 1/4

    cup chopped dried quandongs (or dried peaches)

  • 2

    tablespoons sugar

  • 1/2

    cup port or other sweet red wine

  • 1 1/2

    tablespoons red wine vinegar

  • 1/2

    cup beef consommé

  • 1

    tablespoon minced seeded serrano chile

  • Cooking spray

  • 4

    cups gourmet salad greens

Directions

Combine first 5 ingredients in a large zip-top plastic bag. Seal bag; marinate in refrigerator at least 12 hours, turning bag occasionally. Combine 1/2 cup water, quandongs, and sugar in a small saucepan; bring to a boil. Reduce heat; simmer 4 minutes. Pour into a bowl; set aside. Combine port and vinegar in pan. Bring to a boil over medium-high heat, and cook 5 minutes. Return quandong mixture to pan. Stir in consommé and chile, and cook 3 minutes or until reduced to 1/2 cup. Remove emu from bag, and discard marinade. Prepare grill. Place emu on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness. Set emu aside, and keep warm. Serve emu over salad greens; drizzle with chile glaze. Serving Size: 1 emu fillet, 1 cup greens, and 2 tablespoons chile glaze

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