1 tablespoon minced fresh lemongrass (from bottom 6 inches of stalk) or 1 tablespoon grated lemon rind
3 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1 tablespoon soy sauce
1 garlic clove, minced
1 tablespoon grated ginger
3/4 pound emu fillet, trimmed, cut into 3-inch – long, 1/2 inch wide, 1/4 - inch thick slices
12 (8) – inch bamboo skewers, soaked in water 30 minutes

Mix lemongrass (or lemon rind), lime juice, sugar, soy sauce and garlic in large bowl. Add emu; toss to coat with marinade. Let stand 20-30 minutes (no longer please)

Preheat grill or broiler. Thread 3 emu strips (1 strip for demos) on each skewer. Grill until cooked through, about 2-3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with emu skewers and serve.

Peanut Dipping Sauce

1/3 cup chunky peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water (or less is thicker sauce is desired)

In a blender blend together ingredients, adding salt and pepper to taste until the mixture is smooth and transfer sauce to a bowl. Sauce may be made 2 days in advance and kept covered and chilled.

Yield: 1 cup

Yield: 6 servings