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The Last Page

You know that lady that always copies your recipes and then brings them to the community dinners?  She will have a hard time duplicating this one unless you share your resources with her!  Special thanks to Alice Hall of Mississippi for sharing this one with us!  By the way - this recipe is also in the AEA Cookbook to the right.

Emu Paté or Spread 

Meat:  1 lb. Emu liver

Season with:

1 clove garlic
1 t. garlic powder
1 T. basil or ½ bunch fresh basil
1/8 t. sea salt
1 C chicken bullion

Prepare:

Season the liver with half the garlic and seasonings for approximately 5 minutes in a basket steamer.  Remove liver from the steamer and put into a blender.  Mix in bullion, the rest of the garlic and seasonings at medium speed until pureed.

Serve spread on toast or crackers or use as vegetable spread.