Recipes - Emu | Wangara Poultry & Game

Wangara Poultry & Game 'Suppliers of quality poultry and game products'

Unit 1-321 Arden St
Kensington, Melbourne, Victoria,
Australia, 3051
T: (03) 9376 8188
F: (03) 9376 8177

Trading Hours:

M: 7:30am - 4:00pm
T: 7:30am - 4:00pm
W: 7:30am - 4:00pm
Th: 7:30am - 4:00pm
F: 7:30am - 3:00 pm
Sat: Closed
Sun: Closed

Wangara Poultry & Game is open to the public

We accept cash, EFTPOS and major credit cards

February 2011

Masterclass
Roast Pheasant

Glenloth Game pheasants available at Wangara
Click here

Hopkins River Beef
was supplied to Gordon Ramsay's Melbourne restaurant Maze as part of the Put Victoria on Your Table month. Also available at Wangara Poultry & Game P/L Click here

Poussin
Roast Spatchcock with Sweet Corn Polenta, Pistachio and and Asparagus Recipe

Squab
Oven Roasted Pigeon with Sweet Wine Sauce
Recipe

Jamie's
Ministry of Food Australia launches
Jamie is looking beyond the UK and has teamed up with The Good Guys to build, equip and run community based Jamie's Ministry of Food centr in Australia.

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Recipes - Emu

Wok Fried Emu Fillet with Basil and Lemon Grass:

Click here for a printer friendly version of this recipe

Ingredients:
500 gr. Fillet of Emu
200 gr. Sugar Snap
40 gr. Red Capsicum
10 gr. Juice of Lemon Grass
Sprigs of Fresh Basil
Garlic Crushed

Method:
Step 1
Brown garlic with oil in wok, then put emu and sugar snap in. Quick fry in high flame. DO NOT OVER COOK.
Step 2
Then put the rest of the ingredients into the wok. Season with salt.

Warm emu salad with desert lime dressing

Serves 4

Ingredients:

400g emu fillet (finely sliced)
150g Desert Lime Marmalade
York olive oil
4 field mushrooms
¼ cup fresh coriander (finely chopped)
½ cup pilgrims balsamic vinegar
2 gourmet lettuce
½ spanish onion
100g snow peas
2 Roma tomatoes (cut into wedges)
1 roasted red capsicum (finely sliced)
1 orange (segmented)
1 full clove of garlic roasted (then sliced)

Method:

Heat olive oil in pan, add field mushrooms & cook gently for 3 minutes on each side. Once cooked set aside.

Place emu slices into pan, sprinkle over coriander, and add wild lime
marmalade & balsamic vinegar & seal.

Arrange all salad ingredients onto serving plates, top with cooked field mushroom and emu slices then drizzle pan juices over emu salad & serve.