1 tablespoon minced, fresh lemongrass (from bottom 6 inches of stalk)
3 tablespoons fresh lime juice
2 tablespoons dark-brown sugar
1 tablespoon soy sauce
1 garlic clove, peeled and minced
1 tablespoon grated, fresh ginger
3/4 pound emu fillet, trimmed and sliced 3 inches long, 1/2 inch wide and 1/4 inch thick (may substitute beef or pork)
Peanut dipping sauce (recipe follows)
Minced green onion, for garnish

Combine the lemongrass, lime juice, sugar, soy sauce, garlic and ginger in a large bowl. Add the emu and toss to coat with marinade. Let stand 20 to 30 minutes at room temperature. Meanwhile, soak 12 (8-inch) bamboo skewers in water.

Preheat grill or broiler to medium-high heat. Thread emu strips lengthwise onto each skewer. Grill until cooked through, about 2 to 3 minutes per side.

Pour the peanut sauce into a serving bowl, place in center of a serving platter and arrange skewers around bowl. Sprinkle with the green onion.

Makes 6 servings.

PEANUT DIPPING SAUCE: In a blender jar, combine 1/3 cup chunky peanut butter, 1 chopped garlic clove, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1 teaspoon sugar and 1/8 teaspoon cayenne pepper, or to taste, with 1/4 cup warm water. Blend until smooth. If sauce seems too thick, add a little more water. Sauce keeps, refrigerated, for several days. Makes 1 cup.

— Recipe courtesy of Kay Craig, vice president of High Cascade Premier Enterprises.