Recipe #1346
Emu Thigh Steaks with Oyster Mushrooms
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
2
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) Extra virgin olive oil *
- 2 garlic cloves, chopped
- 2 emu thigh steaks, 4 oz (132 g) each
- 1 cup (250 mL) oyster mushrooms
- 3 Tbsp. (45 mL) port wine
- 1/4 cup (60 mL) beef consommé
- 1 sprig fresh thyme
- 1 Tbsp. (15 mL) liquid honey *
- Salt and pepper to taste
Preparation
Heat olive oil in a frying pan. Brown garlic.
Sear emu thigh steaks in the same pan 2 to 3 minutes per side. Set aside.
Fry mushrooms in the same pan.
Deglaze with port and add consommé, thyme and honey. Adjust seasoning.
Pour sauce over the emu thigh steaks.
Suggestion
Allow the emu to stand covered after cooking before serving; it will be more tender and juicy.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- T-bone Steaks with Mushrooms
- Asparagus and Oyster Mushrooms Rolled in Veal
- Pan-Fried Ostrich Thigh Steaks with Peaches
- Bison Thigh Steaks with Sesame Seeds
- Beef Tournedos with Oyster Mushrooms (BBQ)
- Top Sirloin Steaks with Oyster Mushrooms and Horseradish
- Elk Venison Roast with Oyster Mushrooms
- Beef Tournedos with Oyster Mushrooms
- Ostrich Thigh Steaks with Pear-Nutmeg Butter
- Ostrich Thigh Steaks Sautéed with Peaches
Elk Venison Roast with Oyster Mushrooms
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