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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258
owners@redoakfarm.com

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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, don’t 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.
 

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