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Title: Emu Steak Au Poivre
Categories: Poultry, Booze, Dairy
Yield: 4 Servings
1/2 c Black peppercorns
4 Emu steaks; 4 oz ea
1/4 c Oil
1/3 c Cognac
1 c Heavy cream
2 tb Cognac
Salt
Place peppercorns in press-closure baggie. Crush with a
hammer. Lightly coat both sides of steaks with peppercorns.
Heat oil in large skillet. Saute steaks over medium-high
heat until rare or medium rare (3-4 minutes per side).
Remove from pan and discard oil.
Return steaks to pan, add 1/3 cup cognac. Cook over high
heat until cognac is reduced to about 3 tablespoons. Remove
steaks to serving platter and keep warm. Add cream to pan;
cook and stir over high heat until cream boils and thickens.
Add 2 teaspoons cognac and salt.
Spoon sauce over steaks and serve.
Chicago Sun Times - Food section - 29 November 1995
Scanned and formatted for you by The WEE Scot -- paul macGregor
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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