Grilled Port-Marinated Emu on Wild Rice Pancake with Roasted Peach Compote

This recipe from Taste Local Taste Fresh (2004) was a collaboration between artbar creative dining in Kitchener and Banbury Emu Farm.

 

Port Marinade

 

1 emu fan filet

½ cup port

1 tsp ground juniper berries

1 tsp rosemary, chopped

1 tsp thyme, chopped

½ tsp cinnamon, ground

1 cup canola oil

 

Combine all of the marinade ingredients and pour over the emu. Allow to marinate 4-6 hours.

 

Wild Rice Pancakes

 

2 eggs

½ cup all purpose flour

1 cup milk

1 cup wild rice, cooked

½ tsp ground cinnamon

½ tsp baking powder

¼ tsp baking soda

pinch salt & pepper

 

Beat the eggs and the milk together. Sift the flour, baking soda, and baking powder together and slowly mix into the eggs and milk. Stir in the wild rice, cinnamon and salt and pepper. Allow to sit for 15 minutes.

 

Roasted Peach Compote

 

2 Ontario peaches, halved and pitted

1 tbsp canola oil

2 tbsp brown sugar

1 shallot, peeled and finely chopped

½ cup rice wine vinegar

½ cup water

salt to taste

 

Preheat oven to 450 degrees. Toss the peaches with the brown sugar and canola oil. Place peaches in roasting pan and place in oven. When the peaches are caramelized and fork tender, remove from oven and cool. Dice into 1/8 inch pieces and place into a saucepan with the remaining ingredients. Simmer over medium-low heat until the compote becomes thick. Remove from heat and cool.

 

Place the emu on a preheated grill and cook for 8-10 minutes or until desired doneness. Note: due to the lack of fat emu meat should not be cooked any more than medium. Rare is preferred.

 

In a preheated pan over medium heat place 3 tablespoons of pancake batter in pan to create 3 small pancakes. When the batter starts to form bubbles turn the pancakes over and cook on second side for 2-3 minutes. Remove from pan and repeat until all batter is used.

 

When the emu is cooked to desired doneness, remove from the grill and let the meat rest for 5 minutes before carving.  Slice the emu into thin slices.

 

Assembly

 

Place one slice on a pancake and spoon some of the compote on top of the meat. Sprinkle with some finely chopped chives.