SALAD WITH EMU FILLET AND PEARS WRAPPED IN PANCETTA Salad Ingredients: 1 pound emu fan fillet 3 pears ripe but not soft, 12 slices pancetta, small bunch red leaf lettuce, torn into pieces, handful of arugula stemmed. Marinade Ingredients: 2 cloves garlic roughly chopped, 2 sprigs lemon thyme crumbled, 1 cup olive oil, 1/2 cup red wine, 2 crushed black peppercorns and 1/4 cup balsamic vinegar. Pear Vinaigrette Ingredients: 1 pear peeled, 1/3 cup balsamic vinegar, 1/2 tablespoon honey, 1 1/3 cup extra virgin olive oil, salt and freshly ground pepper to taste. To make the marinade: Combine all ingredients in a bowl. Place the emu in the marinade, cover, and refrigerate for at least 24 hours before cooking. For best results and flavor, leave for up to 72 hours. To make the vinaigrette: Peel pear and cut in half lengthwise, remove core and cut up into small pieces. Combine the pear pieces, balsamic vinegar, and honey in a saucepan, bring to a boil, reduce heat, and simmer gently until the pear softens. Remove from heat and puree. Cool, and whisk in the olive oil. Season to taste. Peel and core the pears for the salad. Cut each pear in half lengthwise, then cut each half into three pieces lengthwise. Wrap each pear piece in pancetta and secure with a toothpick. Remove the emu from the marinade and place in a saut頰an with the wrapped pears. Sear over high heat until the emu is rare to medium rare and the pancetta is crisp. Do not overcook emu. It is very lean and will dry out. Remove from the heat and rest for 3 minutes to let the juices reabsorb. To serve, toss 1/2 the dressing through the lettuce and arugula, reserving the rest. Place salad on plate, slice the emu into thin slices and arrange on top of salad with the pancetta-wrapped pears. Drizzle the reserved dressing over the salad. Serves 2. EMU STUFFED BELL PEPPERS
From Kristine Elison at Portabella Catering of Amherst, MA Makes 10 portions - great recipe for a party 10 Medium size bell pepper 6 - 8 oz. A combination of red, yellow, orange and green is best. 1 pound ground emu 2 Tbs olive oil 1/4 cup garlic-minced 1 cup red onion-diced 1 cup fresh corn 4 cups ground tomatoes 3 cups cooked brown basmati rice 2 Tbs balsamic vinegar 2 Tbs fresh parsley-chopped 1/4 cup scallions- chopped 1/4 tsp cayenne pepper 1/4 tsp ground cumin 1 cup gorgonzola cheese-crumbled 2 tsp kosher salt to taste - fresh ground pepper Preheat oven to 350. Cut tops off of peppers, dice and set aside. Clean insides of seeds, and place in muffin tins. Saut頧arlic and onion in a large skillet with olive oil for 5 minutes over medium heat. Add emu, balsamic vinegar, cayenne pepper, cumin and 1 tsp of salt. Cook emu until browned. Transfer emu to large mixing bowl. Add rice, diced pepper tops, fresh corn, ground tomatoes, parsley, scallions and 1/2 cup gorgonzola cheese. Season with remaining salt and fresh pepper. Stuff bell peppers and top with remaining gorgonzola cheese. Bake in muffin tins for 30 minutes or until peppers are soft and stuffing is hot. EMU KABOBS 1 lb. emu fillet
1 onion, chopped
1 inch fresh ginger root, grated
3 Tbsp. lemon juice
4 Tbsp. soy sauce
3 Tbsp. brown sugar
1 tsp. sesame oil
Mix together marinade ingredients. Cut emu fillet into cubes. Marinade meat for 1 hour in refrigerator. Thread meat onto bamboo skewers (previously soaked in water for 10 minutes). Broil or grill over hot coals, brushing with marinade, until done. Serves 4. SPICY ROASTED EMU 2 small emu fillets
½ tsp. cardamom seeds
2 tsp. Juniper berries
1 Tbsp. cracked pepper
2 tsp. coriander seeds
2 cloves garlic
2 Tbsp. flavored vinegar (either balsamic or raspberry)
1 Tbsp. olive oil
Crush spices and garlic together. Rub mixture liberally over fillets, coating thickly. Refrigerate for one or two hours. Heat olive oil in pan; when hot add fillets and sear on all sides. Transfer to baking dish and cook in a hot oven (450º F) for 8-12 minutes. Remove from baking dish and allow meat to set by standing in a warm place for 15-30 minutes. Slice diagonally, fan on serving plate and serve with Balsamic Jus Sauce. BALSAMIC JUS SAUCE 1 cup low-fat beef broth
1 cup port or red wine
1 Tbsp. red currant jelly
2-3 tsp. balsamic vinegar to taste
¾ stick unsalted butter, cut into small cubes (to reduce fat, use 2 Tbsp. fat-free natural butter flavor sprinkles and increase wine to 1½ cup)
Boil stock, wine and red currant jelly together until mixture thickens and is reduced by one-third. Whisk in butter cubes or butter sprinkles, a few cubes or tablespoons at a time. Add balsamic vinegar. | 
