Grilled Emu with Chili Poblano Corn Salsa

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For the Marinade

1 cup Quince Paste

1 cup Red Wine

1 tbsp Ground Tarragon

1 tbsp Basil

1/2 cup Sage, fresh, chopped

1 tsp Ground Wattleseed

1 tsp Ground Mountain Pepper

1/2 cup Olive Oil

4 lb Emu Rump Roast

For the Garnish

3 Chayote Squash, peeled, julienned, and blanched

1 tbsp Ground Tarragon

1 tbsp Basil

1 tbsp Ground Wattleseed

1 tbsp Olive Oil

1 cup Chili Poblano Corn Salsa

 Salt, to taste

 Black Pepper, to taste

To marinate:

1. Mix all of the ingredients in a bowl

2. Place emu in the marinate and let stand for 30 minutes occasionally turning it over

3. Remove from marinate and place on paper toweling

4. Grill until desired temperature.

For the garnish:

1. In a bowl mix the chayote squash with the basil, tarragon, wattleseed, and olive oil

2. Season with salt and black pepper.

3. Serve with grilled emu and chili poblano salsa.