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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258
owners@redoakfarm.com
Copyright © 1998 -2008
All Rights Reserved
Red Oak Farm
Revised: almost weekly
Apricot Glazed Emu Kabobs
1 pound emu roast cut into 1 cubes
1 (16-ounce) jar apricot preserves
1 cup orange juice
1 tsp. liquid smoke
2 TBSP butter, melted
Using a blender, mix together preserves, juice, liquid smoke and butter. Pour
half into container with lid; marinade the emu meat for 20 to 30 minutes. Remove
meat from marinade and thread on 4 to 6 skewers. If you are using bamboo
skewers, dont forget to soak them in water for 20 to 30 minutes before using.
Grill over hot coals 8 to 10 minutes, basting with marinade often. Heat the
remaining marinade to make a glaze, serve with kabobs. Serves 4 to 6.