Emu Fillets with Quandong-Chile Glaze
- 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
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