Olive Oil for frying
Brine Emu meat in a mixture of water and 1/4 cup salt. Place in the refrigerator for 4 to 6 hours.
Remove the meat and discard the brine. Rinse the Emu and soak in clear water, in the refrigerator for 1 hour.
Cut meat into chunks 1/2 inch bite size pieces. Sprinkle with meat tenderizer. Set aside.
In a bowl, season 1/2 cup breadcrumbs with garlic salt, ground anise, dried dill and ground rosemary. Mix well.
Add Emu cubes and coat well.
Heat a sauce pan on medium-high, and add 1/8 inch olive oil. Sauté Emu cubes to your favorite doneness.
Dip in a mixture of 1/4 cup butter and 1/2 cup hot sauce.
Serve with rice.
Keldon C. | April 4th, 2022