Frank's Recipes! Emu Bourguignon

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Emu Bourguignon

4 lb Emu prime
2 sl Bacon, diced
2 cl Garlic, crushed
2 lb Mushrooms, sliced
2 Bay leaves, crushed
1 teaspoon Thyme
2 tablespoon Fresh parlsey, chopped
1 teaspoon Salt
1/8 teaspoon Pepper
1/8 c Flour
1 tablespoon butter
13 oz Consomme
14 oz Burgundy wine (not cooking wine)
10 sm Pearl onions (optional)
1 c Carrots, cut in 1 inch pieces (optional)

Cut emu into 1 1/2-2 inch cubes. Fry bacon and remove from skillet, leaving 1 TB grease. Add cubed emu and sauté until evenly brown. Be careful not to overcook. Add garlic, mushrooms, bay leaves, thyme, parsley, salt and pepper. Add the bacon and remove from heat.

In a small sauce pan make a roux from the flour and butter until it is light brown in color. Add consomme and wine to the roux. Simmer until slightly thickened. Add roux mixture to the meat mixture and stir well. If onions and carrots are desired, parcook the carrots before adding to the meat. Simmer on low for 2 hours. Serve over noodles or rice.