Emu With Beer Gravy Recipes

BEER GRAVY

Steps:

• Heat the vegetable oil in a large, heavey based saucepan.Add the onions, garlic & sugar & fry over a low heat for 25-30 mins, stirring occasionally, until the onionsare caramelised.
• Sprinkle with the flour & cook for 1 minute Gradually stir in the ale,stock & the marmite & bring to the boil.
• Reduce the heat & simmer, stirring occasionally, for 10 mins or until thickened.Keep warm until ready to serve.

BARBECUED EMU, OSTRICH OR KANGAROO FILLET

Steps:

• Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well.
• Place in dish with meat to marinate for 2 hours, turning occasionally.
• Drain meat, reserving the marinade.
• Cook on barbecue until just browned, brushing with marinade.

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.

SMOOTH BEER GRAVY

Steps:

• Add the flour to the pan drippings and stir until smooth.
• Gradually add beer and chicken broth, stirring constantly until the gravy is smooth and thick.
• Adjust the consistency with the broth, if necessary.
• Add salt and pepper to taste.