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Submitted on
February 9, 2011
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1.9 MB
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Make
PENTAX Corporation
Model
PENTAX *ist DL
Shutter Speed
1/90 second
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F/6.7
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45 mm
ISO Speed
3200
Date Taken
Feb 8, 2011, 10:00:02 PM
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Macadamia Crusted Emu by chiziwhiteafrican Macadamia Crusted Emu by chiziwhiteafrican
Macadamia nut crusted emu steaks on du puy lentils with grilled asparagus, roasted 4 colored carrots and red wine reduction.

It's important to serve emu at rare to medium rare, as the general lack of fat causes the meat to dry out once it's cooked beyond that point.

Emu is a slightly sweet and slightly gamey meat that tastes very much like bison.
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:iconcynpai:
Cynpai Mar 18, 2013  Hobbyist Digital Artist
Thanks for submitting this to #Bloodmouths! It's hard to find exotic meats on deviantART, and this one's a real gem. I didn't know emu was eaten, but it looks and sounds absolutely delicious. :dummy:
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:iconchiziwhiteafrican:
chiziwhiteafrican Mar 18, 2013  Hobbyist Photographer
Tastes a lot like venison... and there are actually many emu farms throughout North America. See <[link]> to start finding an emu farm near you :)
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:iconcynpai:
Cynpai Mar 18, 2013  Hobbyist Digital Artist
AAAAAAAAAW YEAH :iconyessssplz:
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:iconbluestofbirds:
BluestOfBirds Oct 22, 2012  Professional Artisan Crafter
Hello! I featured this lovely piece in my journal Culinary Arts Update :+favlove:
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:iconchiziwhiteafrican:
chiziwhiteafrican Oct 22, 2012  Hobbyist Photographer
Thanks! :D
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:iconcloakeddesperado:
My mouth is seriously salivating after seeing this picture :O

This...is seriously tasty business :)
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:iconchiziwhiteafrican:
chiziwhiteafrican Jul 23, 2011  Hobbyist Photographer
Yah, it was pretty incredible. The menu that day was Australian themed... kangaroo and emu kebabs on lemongrass skewers, macadamia nut crusted emu steaks and for dessert we had wattleseed creme brulees. The head chef was awesome too, made sure that there was enough left over for us all to try some of everything, and for me to get photos. Lots of fun :)
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:iconwaltermb:
Hey, but do you have the full recipe for that perchance? :+fav:
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:iconchiziwhiteafrican:
chiziwhiteafrican Feb 16, 2011  Hobbyist Photographer
It was honestly as simple as grill the emu on one side, crust the side that you've just seared with crushed nuts, salt and pepper, then grill on the other side until the desired doneness is acquired and let rest for an appropriate amount of time. It was also done with beef tenderloin instead of emu on another evening.
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