Emu Recipes
Emu meat is today's delicious
and heart healthy red meat choice. Low in fat and cholesterol with less
than 1 gram of fat per ounce, Emu is ideal for the health-conscious consumer.
Delicate in flavour, tender and
quick cooking, Emu meat can be easily substituted for almost any meat or
poultry dish.
As emu meat is very low in fat, care must
be taken to not overcook it. Serve slightly rare.
Canadian Emu Meat Cuts & Products:
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Prime Plus: Thigh cuts ( fan & flat fillets) - Top quality
Tenderloin Steaks.
-
Prime: Thigh & drum cuts - Succulent steaks, roasts and stir
fry strips.
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Ground: Drum cuts - Ideal for meat loaves, burgers, chili and meat
balls.
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Neck Pieces: Well flavoured for stocks and soups.
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Livers & Hearts: Wonderful for pates and appetizers.
-
Table-Ready Products: Smoked meat, Jerky,
Pepperoni, Salami, Gourmet sausages & Montreal cured meat.
Emu Steaks and Fillets Recipes
Ground Emu Recipes
Jerky, Pepperoni and Sausage
Emu Steaks and Fillets Recipes
Emu Tenderloin
4 LB Emu tenderloin -- rinse
1/3 cup Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon fresh minced ginger
2 tablespoons pepper
1 tablespoon Olive oil
Combine the first 5 ingredients in a large bowl and marinate for up
to 2 hours. On a very hot grill with the lid down cock Emu for 2-3 minutes
on each side .Serve immediately.
Emu Surprise
3 lb. Emu Meat cut into 1-1 1/2 inch pieces
2 cans Cream of Mushroom Soup
1/2 can water
1 pk. Dry onion soup mix
1 small jar cocktail onions (drained and rinsed)
1/2 lb. fresh sliced mushrooms
1 cup dry sherry
fresh ground black pepper
Mix all the ingredients together. Bake covered 3 to 3 1/2 hours at 350
degrees. Serve over rice , noodles or in timbale cases of puff pastry.
Emu Goulash
1 stick butter
3 onions sliced
1-1/2 tablespoons paprika
6 oz. can tomato puree
1-1/2 oz. vinegar
1 can beef stock
2 lbs. Emu meat cut into cubes
dash sugar and garlic
Melt butter in large pot with cover, add all of the ingredients, stir,
cover and cool 3-3 1/2 hours until tender and thick. You can cook this
in a crock pot. Serve over noodles with sour cream or cottage cheese on
top.
Emu With Beer Gravy
3 lb. Emu meat cut into cubes
2 tablespoon oil
5 large onion slices
4 tablespoons butter
1 tablespoon garlic chopped
1 teaspoon sugar
1 teaspoon thyme
1 tablespoon vinegar
3 tablespoon flour
1 can beef stock
1-2 bay leaves
1 can beer
salt and pepper
Preheat oven to 350 degrees. Brown meat in pan. In another pan, brown
onions with butter, combine in large casserole dish. Add flour to oil in
pan where you browned the meat, mix, pour in beer and beef stock, bring
to a boil and add rest of the ingredients. pour over casserole and mix
together. Cover tight and cook in oven for 2 to 2 1/2 hours. Serve with
boiled new potatoes.
Spicy Roast Gourmet Emu
2 emu fillets
1/2 teaspoon cardamom seeds
2 teaspoons Juniper berries
1 tablespoon cracked pepper
2 teaspoons coriander seeds
2 cloves of garlic, minced
2 tablespoons flavored vinegar (either Balsamic or raspberry)
Crush the spices with the garlic using a blender or pestle and mortar.
Rub mixture liberally over fillets, coating thickly. Leave
on one or two hours. Heat one tablespoon oil and butter in pan until foam
subsides. Add fillets and sear on all sides. Transfer to baking dish and
cook quickly in a hot oven (440 degrees) for 8-12 minutes for rare; slightly
longer for medium rare. Finger test. Remove from baking dish and allow
meat to set by standing at a warm place for 15-30 minutes. Slice diagonally,
fan on serving plate and serve with chosen sauce.
Sauce Suggestion: Balsamic Jus
1 cup well-flavored beef or game stock
1 cup port or red wine
1 tablespoon red currant jelly
Balsamic vinegar to taste
2-3 tablespoons butter, cut into small cubes
Make sauce by boiling stock, win and red currant jelly together until
reduced by one-third and mixture is thick. Enrich by whisking in butter
cubes, a few at a time. Add two to three teaspoons of Balsamic vinegar
to taste.
Thanks to BoomTown News which published this recipe from Little Meadows
Emu Farm in Waterloo, Western Australia
Emu and Red Chili Stir-Fry
1 lb. Prime Emu, partially frozen and sliced paper thin
1 tablespoon vegetable oil
2 cloves garlic, minced
1 (10 oz.) package frozen cut green beans, thawed
2 teaspoons sugar
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper
1/2 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon rice vinegar
Stir-fry Emu and garlic in oil in hot skillet for 2 minutes. Add beans,
stir-fry additional 4 minutes until beans are tender. Push Emu and beans
to one side of pan. Add remaining ingredients stirring constantly. Stir
in Emu and beans. Serve immediately with hot cooked rice. Serves 4.
From: The Ratite Journal, June l995 Recipe by the Ratite Community Press.
Emu Sukiyaki
2 lbs. ground Emu
2 tablespoons sugar
1/3 cup Japanese soy sauce
1/4 cup A-1 Steak Sauce
1 teaspoon salt
1 (6 oz.) can sliced mushrooms
2 medium onions, thinly sliced
1 green pepper, sliced in thin strips
6 scallions, cut in 1 inch pieces
1 cup thinly sliced celery
1 (8oz.) can water chestnuts, sliced
1 (8 oz.) can bamboo shoots
1 tablespoon cornstarch
1 1/2 cups converted rice, cooked.
In large skillet, brown Emu until crumbly. In small bowl mix sugar,
soy sauce, A 1 and salt. Set aside. Drain mushroom reserving liquid. When
meat is cooked, mix in vegetables. Add sauce. Simmer 3 minutes or until
vegetables are tender crisp. Combine cornstarch and reserved mushroom liquid.
Stir into Sukiyaki. Cook just until thickened. Serve over rice. Serves
8.
From The Ratite Journal / March l995 Recipe created by the Ratite Community
Press
Emu Fillets with Shallot & Brandy
Select a heavy skillet large enough to hold 6 ostrich fillets in a single
layer without touching and place over medium-high to high heat. Add 1/2
tablespoon unsalted butter and 1 tablespoon olive or canola oil. When foam
subsides, add 6 Emu fan or flat fillets and sauté quickly, turning
once, until nicely browned on both sides and rare in center, 1 to 2 minutes
on each side. Sprinkle with coarse sea salt and freshly ground black pepper
as you turn fillets over and be careful not to overcook. Test as directed.
Transfer fillets to a heated platter and keep warm. Lower heat to medium,
then add 3 tablespoons minced shallots to skillet. Cook, stirring, 2 minutes.
Raise heat to high and add 1/2 cup brandy, stirring up any browned bits
on skillet bottom. Cook until liquid is reduced to about 1/3 cup. Swirl
in 1/2 tablespoon unsalted butter and pour over fillets. Sprinkle with
minced fresh cilantro and serve immediately.
Emu Fillets with Wild Mushrooms
Slice 1/2 lb portobello, shiitake, or other "wild mushrooms. In a skillet
over medium- high heat, melt 1/2 tablespoon unsalted butter with 1/2 tablespoon
olive or canola oil. Add mushrooms and brown lightly. Add 2 tablespoons
minced shallots and 2 large garlic cloves, finely minced; cook, stirring,
2 minutes. Season with coarse sea salt, freshly ground black pepper, and
dash cayenne pepper. Set aside. Select a heavy skillet large enough to
hold 6 Emu fillets without touching and place over medium-high to high
heat. Add 1/2 tablespoon unsalted butter and 1 tablespoon olive or canola
oil. When foam subsides, add fillets and sauté quickly, turning
once, until nicely browned on both sides, 1 to 2 minutes on each side.
Sprinkle with coarse sea salt and freshly ground black pepper as you turn
fillets and be careful not to overcook. Test as directed and transfer fillets
to a heated platter. Pour off any fat in skillet and return to high heat.
Add 1/2 cup beef stock and 1/2 tablespoon tomato paste. Cook, stirring
up any browned bits on skillet bottom, until liquid is reduced to about
3 table-spoons. Add 1/3 cup dry red wine or Madeira and boil 2 minutes.
Add reserved mushrooms to skillet, heat briefly, and pour over fillets.
Sprinkle with minced fresh parsley and serve immediately.
Emu Schnitzel
Pound 1 pound Emu cutlets as directed. In a shallow dish, beat together
2 eggs and 2 tablespoons fresh lemon juice. On a large piece of waxed paper,
combine 1-1/2 cups fine dried bread crumbs, 1/2 cup freshly grated Parmesan
or Romano cheese, 1/2 teaspoon each coarse sea salt and paprika, and 1/4
teaspoon freshly ground black pepper. Dip cutlets in egg mixture, letting
excess drip off, and place on mound of crumbs, coating both sides evenly
and patting the crumbs in firmly. Arrange on wire rack and let dry 30 minutes.
Heat unsalted butter and canola or olive oil in a heavy skillet over high
heat.
When hot, add cutlets and sauté, turning once, until lightly
browned, 30 to 45 seconds per side. Transfer to heated serving plates and
garnish with sliced hard-cooked eggs, drained capers, and fresh parsley
sprigs. Serve immediately.
Chicken Fried Emu
Pound 1 pound Emu cutlets as directed. Sprinkle cutlets lightly on both
sides with coarse sea salt and freshly ground black pepper and pound in
gently. On a large piece of waxed paper mix together 1-1/2 cups unbleached
flour, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon each freshly ground
black pepper and paprika. In a shallow bowl, beat together 2 eggs and 3
tablespoons nonfat evaporated milk. Dredge cutlets in flour mixture; dip
in egg mixture, letting excess drip off; and then dredge again in flour
mixture. In a heavy skillet, pour in canola or peanut oil to depth of 1/2
inch and heat to 350 degrees to 375 degrees. Fry the cutlets, turning once,
until lightly browned, 30 to 45 seconds per side. Drain on paper toweling.
Pour off all but 1/2 tablespoon of the oil and deglaze skillet with 1/3
to 1/2 cup milk, cooking and stirring until smooth and slightly thickened.
Pour over steaks and serve immediately.
Peppered Emu Cutlets
Pound cutlets as directed. Coat with coarsely ground black pepper (or a
mixture of black, white, green, and red peppercorns in any combination,)
and pound in gently. Cover with waxed paper and let stand 30 minutes to
2 hours. Coat a larger heavy skillet with canola or olive oil and sprinkle
lightly with coarse sea salt. Place over high heat and when the skillet
is very hot, add cutlets and sauté, turning once, until lightly
browned, 30 to 45 seconds per side. Turn heat to low and place a dab of
unsalted butter on each cutlet. Then drizzle each cutlet with a little
Worcestershire sauce, fresh lemon juice, and Tabasco sauce. Transfer to
heated serving plates and sprinkle with minced fresh parsley. Serve immediately.
Asian Emu Kebobs
Cut 1 pound Emu steak (1 inch thick) into l inch cubes. In a medium-sized
bowl, stir together 1/3 cup soy sauce; 2 teaspoons Asian sesame oil, 2
teaspoons minced ginger root, 2 large garlic cloves, finely minced; 2 teaspoons
rice vinegar; 1 to 2 teaspoons sugar; 1/2 teaspoon freshly ground white
pepper; and 1-1/2 tablespoons lightly toasted sesame seeds. Add ostrich
cubes, toss well, and marinate 45 minutes. Thread on skewers and broil
or grill, turning several times, 2 to 3 minutes. Do not overcook. Serve
with freshly steamed rice.
Stir Fried Emu & Tomatoes
Have all the ingredients assembled near the stove before you start
to cook. Serve this flavorful dish over freshly steamed rice or crisp pan-fried
Chinese noodles. Serves 4
1 pound Emu steak, thinly sliced on the diagonal across the grain
1-1/2 tablespoons each soy sauce and sake or dry sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 tablespoons peanut or corn oil
4 thin slices ginger root
4 garlic cloves, bruised
1/2 to 1 teaspoon red pepper flakes (optional)
1 yellow onion, cut into eighths and layers separated
1 green or red sweet pepper, cut into 1-1/2-inch squares
4 ripe tomatoes, each cut into eighths
1/2 to 1 teaspoon Asian sesame oil
Fresh cilantro sprigs
In a mixing bowl, toss together meat, soy sauce, sake, salt, and white
pepper. Set aside. Heat a large wok or heavy skillet over medium-high to
high heat, Add peanut oil and heat until oil sizzles. Add ginger root,
garlic, and red pepper flakes, if using. Stir-fry 1 minute. Add reserved
meat mixture, separating slices, and stir-fry; 1 or 2 minutes. Do not overcook;
meat should still be rare. Remove with a slotted spoon and set aside. Adding
more oil if needed, stir-fry onion and sweet pepper until beginning to
soften, about 2 minutes. Add tomatoes, cover, and heat until steam rises;
about 5 minutes. Return meat to wok, add sesame oil, and stir to heat briefly.
Serve immediately, garnished with cilantro sprigs.
Ground Emu Recipes
Baked Emu Burgers
1 pound ground Emu
1 teaspoon salt
1/8 teaspoon pepper
6 large onion slices
1 can condensed cream of celery soup
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 cup chili sauce
2 cups cheddar cheese, cubed
3 hamburger buns
Combine ground Emu, salt and pepper, mixing well. Shape into six patties
and place in baking dish. Top each patty with a slice of onion. Combine
soup, mustard, Worcestershire sauce, chili sauce and cheese in a saucepan.
Heat and stir until cheese is melted. Pour sauce over hamburgers in baking
dish. Bake at 300"F for 60 minutes. Serve each patty on a toasted, buttered
bun half.
Makes 6 servings.
Sweet and Sour Balls
1 egg, slightly beaten
1/3 cup milk
1/2 cup soft bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground sage
1/4 cup minced onion
1 lb ground Emu
Sweet & Sour Sauce
Preheat oven to 350F. In a medium bowl, combine egg, milk, bread crumbs,
salt, pepper, sage and onion. Stir in ground Emu, shape into l inch balls.
Arrange on a rack in broiler pan. Bake 15 to 20 minutes in preheated oven
until lightly browned. Prepare Sweet & Sour Sauce. To serve, arrange
meatballs in a chafing dish. Pour sauce over meatballs. Serve warm. Makes
about 50 appetizers.
Sweet & Sour Sauce
1 (8-oz.) can sliced pineapple
2 tablespoons cornstarch
2 tablespoons soy sauce
1 cup chicken broth
1/4 cup vinegar
1/4 cup honey
1 green pepper, cut in l inch
squares
Drain pineapple; reserve juice in a saucepan ;set aside. Cut pineapple
into 3/4-inch pieces; set aside. Stir cornstarch into reserved pineapple
juice until dissolved. Stir in soy sauce, broth, vinegar and honey. Cook
and stir over medium-low heat until thickened and translucent. Stir in
pineapple chunks and green pepper squares. Cook additional 1 to 2 minutes.
Easy Meatballs
2 lb ground emu
1 pk lipton onion soup mix
1 can evap. milk
2 tbs worcesterhire sauce
Form into meat balls, broil for 4 min then drop into sauce. this makes
144 small balls, so if they were to be larger they may need an extra min
or two in broiler.
Sauce:
1 cup catsup
1 cup brown sugar
1/2 cup barbecue sauce
worcesteshire or hot sauce to taste
Emu Meatballs
3 lbs. ground Emu
1 1/2 cup dry bread crumbs
1 cup finely chopped onion
1/3 cup dry powdered milk
1/4 cup milk (liquid)3 eggs whites
3 tablespoon parsley flakes
1 1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
Combine above ingredients and mix thoroughly. Shape into balls the size
of a walnut. Place in a single layer in a greased shallow baking pan. Bake
in 400 degree oven for 12 minutes or until lightly browned. Remove from
pan and put in a large casserole. Lower oven temperature to 350 degrees.
Make Sauce (below). Pour over meatballs. Return to oven and bake in covered
casserole for 45 minutes to blend flavors and finish cooking. Stir meatballs
once during baking time.
Cherry Tomato Sauce
2 cups individually quick frozen red tart cherries or 1 can (16
ounce) pitted tart cherries
1 bottle (12 ounce) chili sauce
1 can (15 ounce) tomato sauce
1 can (10 3/4 ounce) tomato soup
Combine ingredients in medium pot. Cook over low heat until sauce is
hot. Pour over meatballs. Makes 6 dozen meatballs. Number of servings:
12
Spaghetti Sauce
2 lbs. ground Emu
2 cups chopped onion
1 green pepper, chopped
1 32 oz. jar prepared spaghetti sauce
2 (1 lb.) cans tomatoes with juice
1 15 oz. can tomato sauce
1 8 oz. can mushrooms, drained tsp. parsley flakes
1 tsp. basil
1 1/2 tsp. chili powder
1 tsp. Italian seasoning
1 tsp. garlic powder
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper
Brown meat; drain. Add remaining ingredients in a large pot and simmer
for 2-3 hours. Makes a thick, meaty sauce with a zesty chili flavor. Make
sauce a few hours ahead of serving, then reheat to serve. The flavors will
develop nicely. Mixture will sauce approximately two pounds of cooked spaghetti.
Emu Meatloaf
2 1/2 lbs. Emu ground
2 egg whites
1 1/2 cup bread crumbs
1 pkg. (1.8 oz.) dry onion soup mix 1/4 cup warm water
3/4 cup ketchup
1/3 cup powdered milk
Mix thoroughly. Put in large bread pan (9x5). May also put meatloaf
in two smaller bread pans and freeze one for later. Bake 1 hour 15 minutes
at 350 degrees. Serves 8.
Chili
1 lb. Emu ground
1 large onion, chopped
1/2 green pepper, chopper
1 can (1 lb. 13 oz.) tomatoes
2 small bay leaves 1 to 2 tsp. chili powder
1 tsp. salt
dash of garlic powder
1/4 tsp. black pepper
1 can (15-1/2 ox.) kidney beans
Brown ground, drain. Add all ingredients (except beans) to a heavy pot
and simmer gently 1 to 2 hours. Add beans and heat through. Serves 6.
Jerky, Pepperoni and Sausage
Western Jerky
1 lb. lean meat (thin slices )
1 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
2 Tbp. Worcestershire sauce
2 Tbs. liquid smoke
Hawaiian Jerky
1 lb. lean meat (thinly sliced)
1 tsp. salt
1 tsp. ground ginger
1 tbs. brown sugar
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1 clove crushed garlic
1/4 cup pineapple juice
1/4 cup soy sauce
You can use either of the recipes with beef or emu or ostrich. Beef
and ostrich are better marinated 12 hours (over night) and emu about 6
hours. In my dehydrator - it takes about 8 to 9 hours - first 3 hours at
160 degrees and 4 to 6 hours at 130. We usually start testing at about
7 hours for flexibility - losing approximately 1 tray in the process of
testing
