Culinary Delights
By F. Frances Pierce
Features Reporter



Grilled Emu with rich brown sauce
Ingredients
1 1/2 lb emu saddle fillets
1/2 cup red wine
2 tablespoons olive oil
1 clove garlic, crushed
potato coins (recipe #2)
rich brown sauce (recipe #3)

Directions
Trim any sinew or silver skin from the fillets and then cut into 3/4-inch slices.
Marinate in red wine, olive oil and garlic for 2-4 hours.
Prepare potato coins and rich brown sauce per recipes.
Drain marinade from steaks and grill for about 5 minutes each side.
Do not overcook.
Serve steaks on a bed of potato coins accompanied by rich brown sauce
and colorful green and yellow vegetables.

Potato Coins (Recipe #2)
Ingredients
4 medium potatoes (unpeeled)
and thinly sliced.
Oil for deep fat frying.

Directions
Fry potatoes in hot oil until golden.
Drain on absorbent paper.

Rich Brown Sauce (Recipe #3)
Ingredients
1 tablespoon oil
1 medium onion, finely chopped
1 lean bacon rasher, finely chopped
1 medium carrot, finely chopped
1 stick celery, finely chopped
1 tablespoon tomato paste
2 tablespoons flour
1 cup water
1 beef stock cube
1 bay leaf
red wine

Directions
Heat oil in a pan and tir-fry onion and bacon.
Add carrot and celery and stir-fry until almost soft.
Stir in tomato paste and flour, then slowly add water, stock cube and bay leaf.
Cook and stir until think and smooth.
Add red wine just before serving.



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Attention:  Paula Sheehan  msgeorge@lycos.com