John Myers
Emu Medallions in Wine Barand Sauce >>
The perfect emu medallions in wine barand sauce >> recipe with a picture and simple step-by-step instructions.
- 400 g Emu cut into medallions
- 2 tbsp Clarified butter
- 2 tbsp Creme fraiche Cheese
- 4 cl Brandy
- Salt and pepper
- 2 Shallots
- 150 ml Cream
- 200 g Frozen forest mushrooms
- Duchess potatoes
- Preliminary remark: I was lucky that last year someone kept emus in the neighboring village, so I got the meat directly from the producer. Unfortunately, he found that the effort is too great, so that it will probably no longer work with meat in the foreseeable future. But the experience was consistently positive
- Preheat the tube to 150 ° C circulating air. Wash the meat and dry it well. Sear them in 1 tbsp clarified butter for about 2 minutes on each side, remove and keep warm between two plates in the tube. Roast a chopped shallot in the frying fat and deglaze with the brandy.
- Stir in the crème fraîche and 75 ml cream and bring the sauce to the boil. Season to taste with salt and pepper.
- At the same time, heat the duchess potatoes in the oven. At the same time, heat the remaining clarified butter in a pan. Add the second finely chopped shallot and let it turn to glass. Then add the mushrooms and lightly sear them. Deglaze with the cream, cook through and season with salt and pepper.
- Take the medallions out of the oven and add the meat stock to the sauce. Arrange duchy potatoes with forest mushrooms and the medallions on preheated plates and pour the sauce over them.
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