Barbecued Emu Ostrich Or Kangaroo Fillet Food

KANGAROO FILLET

Steps:

• Heat the oil in a heavy nonstick pan.
• Rub all sides of the meat w/ the salt, pepper and thyme.
• Mix worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.
• Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
• Reduce heat slightly and cook until just a little pink inside of each piece.
• Stir remaining sauce into pan juices.
• Serve meat with the pan juices.

KANGAROO FILLET WITH PEPPER SAUCE

Steps:

• Mix the cooking oil and salt on a plate and coat the fillet with the mixture.
• Heat a fry pan over a medium heat.
• Fry the fillet on one side until droplets of pink juice form on the surface.
• Turn the fillet and repeat the process, then remove it from the pan and cover it with foil or a saucepan lid while you are making the sauce.
• Crush the peppercorns roughly and place them in the hot pan.
• Pour the water into the pan and stir to deglaze the pan and incorporate the remaining juices.
• Mix the cornflour with a little water and stir it into the sauce, a little at a time, until the sauce thickens.
• Serve the fillet with the sauce and a green salad.

EMU WITH BEER GRAVY

Steps:

• Preheat oven to 350 degrees.
• Heat butter in large frying pan. Brown onions and put them in a large casserole dish.
• Heat oil in the same pan and brown the emu . Combine with the onions in the casserole dish.
• Add flour to oil in pan where you browned the meat and mix; pour in beer and beef broth, bring to a boil and add rest of the ingredients. Pour over casserole and mix together.
• Cover tightly and cook in oven for 2 hours.