Grilled Emu with Chili Poblano Corn Salsa

As prepared at Lindeman's Winery in Hunter Valley, Australia with Winemaster Patrick Auld

Ingredients
Procedure
For the marinate
1 cup quince paste
1 cup lindeman's red wine
1 tbsp dry tarragon
1 tbsp dry basil
½ cup fresh sage, chopped
1 tsp  ground wattleseed (can be purchased off this website)
1 tsp  ground mountain pepper (see above)
½ cup olive oil
1 ½ emu rump roast

Garnish
3 chayote squash, peeled, julienned, and blanched
1 tbs dried basil
1 tbs dried tarragon
1 tbs ground wattleseed
1 tbsp olive oil
1 cup chili poblano corn salsa
to taste salt and pepper

To marinate:

  1. Mix all of the ingredients in a bowl  

  2. Place emu in the marinate and let stand for 30 minutes occasionally turning it over  

  3. Remove from marinate and place on paper toweling  

  4. Grill until desired temperature  

For the garnish:

  1. In a bowl mix the chayote squash with the basil, tarragon, wattleseed, and olive oil

  2. Season with salt and black pepper.

  3. Serve with grilled emu and chili poblano salsa.