Kangaroo inside a emu recipe

Roasted Emu stuffed with Kangaroo 

KANGAMU

Dont go cooking lamb or beef on Australia day use Kangaroo or Emu our Aussie Coat of Arms.

Chuck some Roo or Emu on the Barbie its lean its tasty and goes great with Beer and Bundy Rum not just Beer or Rum both together remember its Australia Day you have to get smashed.

Aussie Meat Pie (Roo Pie)

1kg Kangaroo mince 

2 tablespoons olive oil

1 medium brown onion, finely chopped

2 rashers fatty bacon, rind trimmed chopped small

2 tablespoons tomato paste

2 tablespoons plain flour

2 cups salt-reduced beef stock

1 tablespoon fresh thyme leaves

4 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally

2 sheets frozen ready-rolled puff pastry, partially thawed, quartered

1 egg, lightly beaten

Tomato sauce,

 Cook Roo mince, bacon and onion in a frying pan for 8 to 10 minutes or till brown.

Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine.

Bring to the boil. Reduce heat to medium-low.

Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat.

Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess.

Fill cases with kangaroo mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal.

Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with tomatoe sauce

Enjoy with a shit load of Beer and a bottle of Bundy 

Emu Burgers

3 kg minced Emu

2 bacon rashers 

1 teaspoon salt

1/8 teaspoon pepper

6 large onion slices

1 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

3 hamburger buns

Bbq Sauce

Beetroot

Tomatoe

Lettuce

Pineapple

8 Bundy and cokes

Combine Emu, worcestershire sauce, dry mustard and salt and pepper, mixing well. Shape into six patties and chuck on barbie with the onion and bacon. melt some cheese on the burgers when nearly cooked.

Toast buns on barbie, chuck on the emu burger, bacon, bbq sauce beetroot, tomatoe, lettuce, pineapple,(leave off what you dont like) and serve with heaps of nice cold cans of Bundie and coke

Makes 6 servings.

Welcome to country ceremony

Ceremonies and protocols are an important part of Aboriginal and Torres Strait Islander culture. Incorporating ceremonies into Australia Day activities allows the wider community to share in Aboriginal and Torres Strait Islander culture, and promote a stronger sense of shared nationhood. Such ceremonies include Welcome to Country to welcome visitors into a community and Smoking Ceremonies to clear impurities from the land or sea.

Emu Recipes

Australian Aboriginal sandals made from Emu feathers

It may seem odd to hear of a red meat being touted as a health food; but the emu industry is doing exactly that, and with good cause. "Many consumers have been instructed to give up red meat because of cholesterol, but since emu is low in saturated fats, as well as being packed with the vitamins and minerals needed by those with immune deficiencies, it is an excellent health choice," said Charles Ramey, AEA president. Recognized as Heart Healthy by the American Heart Association, emu ranked best in 15 out of 20 essential nutrients in a USDA funded study at the University of Wisconsin.
Source: American Emu Association




Because it is very lean, there will be little to no shrinkage during cooking. A moist heat and shorter cooking time is recommended.




Heart Healthy Meat Loaf

2 pounds ground emu
1/2 cup oatmeal
1 chicken egg
1/2 cup water
1 tablespoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup minced onion
1/2 cup minced bell pepper
Mix all ingredients by hand in large bowl. You should have a very moist mixture. Pour into casserole and bake covered at 350° for 45 minutes. Remove lid and bake an additional 10 minutes. Serves 6.

Emu Scaloppini with Mushroom Sauce

1 pound emu steaks (1/4 inch thick)
2 cups sliced fresh mushrooms
1 1/2 cup chicken broth
1/2 teaspoon lemon pepper
1/2 stick of margarine
1 medium onion, sliced
1 tablespoon lemon juice
1 tablespoon parsley, minced
Lightly pound the steaks until 1/8" thick. Sprinkle with lemon pepper. In a 12" skillet, melt 2 tablespoons of margarine over moderate heat. (Add more margarine as needed) Sear emu steaks on both sides and transfer to a platter, cover with foil and keep warm. Add remaining ingredients (except for parsley) to skillet. Bring to a boil and boil uncovered; stirring frequently, until slightly thickened and vegetables are tender. Pour over emu steaks. Serves 4.