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Also see Article on Emu
EMU - BARBECUED FLAT FILET STEAK WITH CHUTNEY-BOURBON GLAZE
Serves 4.
Emu meat is available either vacuum packed or fresh. It may be mail-ordered from individual producers or can be found at retail in specialty food stores, health food stores and retail establishments around the country. According to AEA, emu is deep red colored meat with no marbling. Because it is very lean, there will be little to no shrinkage during cooking. A moist heat and shorter cooking time is recommended.
For additional information about emu meat and where it can be found, contact the American Emu Association at 541-332-0675 or check out their web site at www.aea-emu.org
Barbecued Emu Flat Filet Steak With Chutney-Bourbon Glaze
1 lb. emu flat filet
1/3 c. peach or mango chutney
1/3 c. pineapple juice
3 Tbsp. bourbon or apple juice
1 ½ Tbsp. rice wine vinegar
1 ½ tsp. hot pepper sauce
¼ tsp. salt
2 garlic cloves, crushed
Prepare grill or broiler.
Combine the filet and remaining ingredients in a large zip-loc bag.
Seal and refrigerate for 2 hours.
Remove filet from bag, reserving marinade.
Place filet on grill or broiler, cook 8 minutes on each side or until desired degree of doneness is reached.
Cut filet diagonally against the grain in very thin slices and keep warm.
In a saucepan add marinade, bring to a boil.
Stir occasionally, and cook for approximately 2 minutes.
Serve with filet slices.
Recipe courtesy of the American Emu Association
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