Smoked Emu Ragout

Yields 2 servings

This is an excellent recipe with a subtle and delicately balanced flavor combination of the sauce, vegetables and meat. The smoke flavor is a defined back note rather than an overpowering flavor.

1/2 Pound Smoked Emu Fillets
3/4 Cup Vegetarian Poiverado Sauce
1 Medium Yellow Beet-cooked peeled & diced
2 Tablespoons Canola oil
1 Cup Diced Onions
3/4 Cup Carrots, -jardiniére (about 1 medium carrot)
1/4 Cup Diced Red Bell Pepper
1/2 Cup Baby Brussel Sprouts Æpeeled & cleaned
2 Cups Mashed Potatoes,
2 Potato Pancakes or 2 Large Fried Potato Baskets

Flake Emu, prepare sauce, and prepare beet, then set aside. In a 10-inch skillet, heat the oil on medium heat. add onions, carrots and bell peppers. saut³ for 7 minutes occasionally stirring to ensure even cooking. add the Emu, brussel sprouts and diced beet. Continue sautéing for another 5 minutes. Add the sauce, bring to a simmer and serve.

Serving Suggestions: serve on mashed potatoes, with potato pancakes, or flowing out of a potato basket. lightly steam Collard or Kale greens, chiffonade, or lightly sauté julienne of leeks. Place a bed of the cooked greens around the entree and serve. For height in the presentation, lightly sautéed (browned) spaghetti inserted into the entree at the time of service is appropriate. Variation: Add 1/2 cup of quartered mushrooms with the Emu in the second stage of sautéing.