Cut the emu back into medallions. Soak the quandongs in apple juice for about 15 min.
Melt butter in a frying pan and roast the medallions briefly in it. Put them on a hot plate and keep warm for 15 min.
After removing medallions, reduce heat, add quandongs, juice and remaining ingredients. Season with pepper and salt. Cook the mixture and baste the emum medallions with it.
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