Cooking Australia’s Biggest Bird!! 10 Pound Gizzard!!

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1. THE EMU FARMERS COMPANY
ADDRESS: Tragowel, Victoria, Australia
INTERVIEWEES: Jeff Long, Jane Long, Steve Meharry + Kris Milburn

🇦🇺 FRIED EMU GIZZARD: Clean and rinse gizzard, boil for 2 hours until tender, then slice. Fry garlic, gizzard, and capsicum with salt until golden brown and crispy. Serve as a tasty snack or appetizer.

🇦🇺EMU OIL
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2. JEFF’S HOUSE
INTERVIEWEES: Jeff Long, Jane Long

🇦🇺STIR-FRIED FLAT FILLET: Combine minced garlic, sliced onion, ginger paste, sesame oil, honey, and red wine in a bowl. Coat flat fillet slices with the marinade, refrigerate overnight. Heat oil in a wok, stir-fry the marinated fillet for 2-3 minutes until done. Serve hot with rice or vegetables.

🇦🇺OVEN ROASTED FAN FILLET: Preheat oven to 428°F (220°C). Cut zucchini, eggplant, potato, and pumpkin into bite-sized pieces. Place on a baking sheet and sprinkle with garlic powder, sweet paprika, and chili powder. Drizzle with olive oil. Bake for 20 minutes. Season fan fillet with salt, pepper, and herbs. Place in roasting dish, spray with olive oil. After 20 minutes, add fan fillet to oven and roast for 13 minutes. Remove fan fillet and wrap in foil and towel. Rest for 10 minutes. Slice and serve with roasted vegetables.

🇦🇺EMU NECK SOUP: Use the bandsaw to divide the neck into smaller pieces. For emu neck soup, heat oil in a pot, brown onions, fry emu neck, then add stock, carrots, potatoes, pumpkin, peppers, zucchini, and capsicum. Simmer and cook for three hours. Serve hot.

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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
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