Marinade Ingredients:

Chopped onion

Chopped leek

Chopped celery

10 Juniper berries

1 Orange rind

½ c. red wine

Freshly chopped herbs

Additional Ingredients:

Brandy

Apple

Pear

Cranberries

Red Currant Jelly

Potatoes

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.