Emu, cut into medallions
(Class I Fan Filet or Top Loin preferred)
Combine marinade
ingredients in shallow dish; add medallions of emu and refrigerate for a few
hours to overnight. Make a sauce by rapidly boiling beef stock or consommé to a
½ reduction. Add a few tablespoons Brandy, bring to boil, and then set aflame
for a few seconds. Add sliced apples and pears to reduction and cook until
tender. Thicken the sauce with cranberries and red currant jelly. Pat e mu
medallions dry and cook over a hot charcoal grill only until rare. Serve
medallions on a bed of assorted salad leaves. Spoon fruit reduction over
medallions. Serve with crisply fried finely sliced potatoes.
