If you want a tasty roast try emu. It’s a delicious red meat alternative to beef with it’s own unique flavor. Today’s recipe features an emu rump roast.
All you need for this recipe is a 2 lb emu rump roast, 1 cup of rice, 1 large head of broccoli, 2 eggs, minced garlic, McCormick garlic and herb seasoning, balsamic vinegar, liquid smoke, teriyaki sauce, and coconut oil. Here is what you do with the ingredients:
Pressure cook the emu rump roast in an instant pot for 50 minutes with 1 cup of water, 1 heaping spoonful of minced garlic, enough McCormick garlic and herb seasoning to coat the roast, a splash on balsamic vinegar, and a liberal dose of liquid smoke. Once cooked shred the meat, I prefer to use my stand up mixer, but two forks will do it. Add the juice back to the meat.
After the meat is removed use the instant pot to cook 1 cup of rice. I use 1 cup of rice to 2 cups of water on the rice setting.
Stir fry the cut up broccoli florets in the coconut oil on medium high heat until brown on the outside and soft.
Mix in the cooked rice and 1 lb of the meat with some juice to the broccoli in the pan. Stir together and add about 4 oz of teriyaki sauce. Once hot add 2 eggs and scramble. Let the bottom get a little crispy and serve. I topped mine with sriracha and paired with some kim chi. I hope you enjoy this recipe.