Emu with Orange

Grand Marnier

Cut the emu leg into large pieces, separating the different muscles with a sharp kitchen knife. Remove as many tendons as possible. Rub the pieces of meat with pepper as well as with a mixture of 2/3 corn oil and one third macadamia nut oil, marinate for one to 120 minutes. Heat a heavy cast iron skillet over high heat for a good 5 minutes. Place the pieces of emu directly from the oil marinade into the frying pan and roast on all sides for about 10 minutes each. Take out and keep warm under a dish. Add orange peel to the roasting pan, roast briefly and remove. Extinguish with Grand Marnier and stir. Pour in orange juice and cook until reduced by half.

Return the meat to the roasting pan, season with salt and turn to the other side, meanwhile the liquid continues to reduce to a sauce. Remove the pieces of emu and keep warm for 10 min.

To serve, slice diagonally to the grain, arrange and baste with sauce.

(*) Emu: with a size of up to two meters and a weight of over fifty kilograms, the emu is the largest bird in Australia and the second largest in the world after the African ostrich. Its red meat tastes like beef with a slight gamey flavor. It is very low in fat, but has a high content of egg white.

Preparation 45 min.

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