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Farm and Chez Gertrude
706, Rue St-Édouard,
C.P. 293
Saint-Urbain, Charlevoix (Québec) G0A 4K0
tel.: 418-639-2205
fax: 418-639-1130
Marché du Vieux-Port de Québec
160, quai St-André
(Québec) G1K 7C3
tél.: 418-692-2517 #287
Office
131 André, Beauport (Québec) G1E 5G4
tel.: 418-667-5443
fax: 418-667-8942
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Ingredients |
Preparation |
- 500 gr emu medalions
- salt and pepper to taste
- 30 ml (2tablespoons) brown sugar
- 30 ml (2 tablespoons) red wine vinegar
- 80 ml (1/3 cup) port
- 175 ml (3/4 cup) rhubarb pieces (or raspberries, strawberries, peaches)
- 300 ml (1 ¼ cup) emu demi-glace or veal stock
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1) Heat up the brown sugar and red wine vinegar in a pan over low heat. Add the rhubarb and the port. Bring to a boil and reduce by half. Add the emu demi-glace. Blend sauce in a blender. Pour back in pan and simmer for 10 minutes. Season to taste and keep warm.
2) In a very hot frying pan, cook the medallions for 1 minute on each side on a medium-high heat.
3) Season and serve immediately with the rhubarb and port sauce and accompaniments.
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Ingredients |
Preparation |
- 500 gr emu roast
- 3 cloves of garlic with the germ removed.
- 60 ml (1/4 cup) milk
- 1 chopped green onion
- 30 ml (2 tablespoons) olive oil
- 150 ml (2/3 cup) red wine
- 1 twig fresh rosemary, grounded
- 300 ml (1 ¼ cup) emu demi-glace or veal stock
- 15 ml (1 tablespoon) butter
- salt and pepper to taste
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1) In a small pan, put the garlic into the milk and bring to a boil. Simmer for 10 minutes and remove garlic from the milk. Keep warm.
2) Brown the green onion into 15 ml. (1 tablespoon) olive oil, add the wine and reduce by 2/3. Add the rosemary and garlic and the demi-glace. Let simmer for 15 minutes and blend into a blender. Season to taste and keep warm.
3) In a frying pan, melt the butter with 15 ml (1 tablespoon) of olive oil. Place emu roast in pan and season with pepper. Brown on high heat. Continue cooking in a 160°C (325°F) in the oven for about 10 minutes. Cover roast with aluminium paper and let rest for 5 to 10 minutes.
4) Slice roast into thin slices and open them up in a fan shape.
5) Coat the bottom of the plates with the sauce, place meat over the sauce and trim with vegetables.
(*) The emu "demi-glace" can be purchased at the frozen products section or be prepared as indicated in the recipe offered in the recipe book.
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Ingredients |
Preparation |
Emu Terrine with pink pepper
Smoked emu meat
Pancakes filled with emeu meat and mustard sauce
Tartare d'émeu
Red pepper sauce
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Emu medallion with rhubarb and porto
