Combine the ingredients for the pickled radish and carrots and mix until the sugar and salt are dissolved. Pour over the carrots and daikon radish in a glass jar.
Combine emu marinade ingredients and marinade the emu in the refrigerator for at least 2 hours.
Grill or pan cook the emu steaks to medium rare, apps 135F internal temp. Cover with foil and allow to rest for 10 minutes. Slice thinly, and make a sandwich, I like to add mayonnaise, Sriracha sauce, the thinly sliced meat, and top with the pickled vegetables, cilantro, green onions, and additional toppings of choice, such as jalapeños, fresh watercress and/or pea shoots.
A delicious take on Vietnamese Banh Mi sandwiches!
1 Emu fan or flat filet
2 tsp fish sauce
2 tsp soy sauce
2 tsp sugar
1 TBS olive oil
Pickled radish and carrots:
1 Daikon radish cut into matchsticks
1-2 Carrots cut into matchsticks
1 Cup water
1/2 Cup rice wine vinegar
1 TBS Salt
1/4 cup sugar
Green onions cut into thin long slices
Fresh thinly sliced jalapeños
Pea shoots (optional)
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