- White Rice
- Basic Brown Rice
- Basmati Rice
- Buttery Rice Pilaf
Related Recipes:
Tips and Hacks
When measuring molasses for your recipe; lightly coat your measuring cup or measuring spoon with cooking spray.
The thick syrup will slip right off and ensure an accurate measurement.
| Quantity | Unit | Ingredient |
| 1 | pound | |
| 1 | part | |
| 1/4 | cup | |
| 1 | tablespoon | |
| 1/2 | cup | |
| 1 | teaspoon | |
| 1/4 | teaspoon |
Anise
ground
|
| 1 | teaspoon | |
| 1/4 | teaspoon | |
| 1 | part |
Olive Oil
for frying
|
| 1/4 | cup | |
| 1/2 | cup |
Salt
Anise
Dried Dill
Directions:
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.
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.
Submitted by Keldon C. See all my recipes. | April 4th, 2022
Filed Under:
-
Cuisine: Canada
Tested and True
To prevent cheese from molding, store it in an air tight container with a couple of sugar cubes.
Be sure to date and label the container.