Directions:


Salt and pepper the emu rump. In a frying pan, preferably not non-stick, heat the oil/fat over medium high heat. Quickly Sear both side of the emu rump about 2 minutes. Once both sides are seared, place in crockpot and pour remaining fat over the meat. Deglaze the pan with the broth+soy sauce and whisk until combined. Add all other herbs to the crockpot and add the stock. Set crockpot to low for appx 6-8 hours or until you can inset a spoon. Yes,I said spoon  :)

While it's cooking, occasionally baste it by spooning liquid over the meat. Also test it's toughness as it cooks. It will be tender at first, and then will toughen up (this is normal). After time the collagen in the meats will break down and 'melt'. This is when the meat is spoon tender.

Serve on a hoagie rolls or a good french baguette with giardiana and additional hot pepper and pickles to taste.

Ingredients:

When visiting Chicago, a hot Italian beef sandwich was always at the top of the list of Chi-town must have foods.  This slow cooker emu rump recipe is a household favorite

Salt
Pepper
1-2 TBS Duck fat or other safe fat/oil
1 emu full rump (silver skin removed - see other post for suggestions)

1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp crushed red pepper
2 bay leaves
2 cups chicken stock + 1 TBS soy sauce (optional) or emu stock

Hoagie rolls or baguette (I usually make the French bread from the recipe on the website)
Giardiniera 
Additional hot picked peppers (optional)
Pickles (optional)
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Hot Italian Emu