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Recipes
Smoked Emu Ragout
Smoked Emu Ragout
Smoked Emu Ragout
photo credit: Ev Thomas
This is an excellent recipe with a subtle and delicately balanced flavor combination of the sauce, vegetables and meat. The smoke flavor is a defined back note rather than an overpowering flavor.
Prep
20 min
|
Total
40 min
|
Serves
Yields 2 servings
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Smoker Recipes
Beef and Exotic Meats
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Ingredients
1/2
Pound
Smoked Emu Fillets
3/4
Cup
Vegetarian Poiverado Sauce
1
Medium
Yellow Beet-cooked peeled & diced
2
Tablespoons
Canola oil
1
Cup
Diced Onions
3/4
Cup
Carrots, -jardiniére (about 1 medium carrot)
1/4
Cup
Diced Red Bell Pepper
1/2
Cup
Baby Brussel Sprouts Æpeeled & cleaned
2
Cups
Mashed Potatoes,
2
Potato
Pancakes or 2 Large Fried Baskets
Instructions
Flake Emu, prepare sauce, and prepare beet, then set aside. In a 10-inch skillet, heat the oil on medium heat. add onions, carrots and bell peppers. saute for 7 minutes occasionally stirring to ensure even cooking. add the Emu, Brussels sprouts and diced beet. Continue sautéing for another 5 minutes. Add the sauce, bring to a simmer and serve.
Serving Suggestions: serve on mashed potatoes, with potato pancakes, or flowing out of a potato basket. lightly steam Collard or Kale greens, chiffonade, or lightly sauté julienne of leeks. Place a bed of the cooked greens around the entree and serve. For height in the presentation, lightly sautéed (browned) spaghetti inserted into the entree at the time of service is appropriate. Variation: Add 1/2 cup of quartered mushrooms with the Emu in the second stage of sautéing.
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