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As emu meat is very low in fat, care must be taken to not overcook it. Serve slightly rare.
Emu Steak and Fillet Recipes: Roasted Emu Roast Emu Tenderloin Emu Fajitas Emu Surprise Emu With Beer Gravy Emu Valencia Emu Marinade
Spicy Roast Gourmet Emu Emu Kebabs Emu and Red Chili Stir-Fry Emu Sukiyaki Emu Tender Fillets Emu on the Grill
Emu Fillets with Wild Mushrooms Emu Schnitzel Chicken Fried Emu Peppered Emu Cutlets
Ground Emu Recipes: Baked Emu Burgers Sweet and Sour Balls Easy Meatballs Emu Meatballs Spaghetti Sauce
Emu Meatloaf Chili
Jerky, Pepperoni and Sausage: Western Jerky Hawaiian Jerky Emu Dip
5 to 6 lb. emu roast
2 Tbsp. garlic
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp. thyme
2 Tbsp. rosemary
2 Tbsp. basil
2 Tbsp. parsley
¼ cup olive oil
2 cups red wine
Mix dry spices together. Spread half of the spice mixture onto the roast and cover. Marinade for 4-6 hours in the refrigerator. Remove the roast and place into a roasting pan. Preheat oven to 350º F. Re-season roast with remaining spices. Add olive oil and wine. Insert meat thermometer in thickest part of roast and bake for 1½ to 2 hours or until thermometer reaches 160º. Baste every 20-30 minutes with pan juices. Serves 8-10.
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.
Favorite Emu Marinade
1/2 cup orange juice
1/2 cup soy sauce
1/2 cup olive oil 1/4 tsp garlic
1/4 tsp ginger
2 tsp sugar
Combine all ingredients to form marinade. Cut meat into strips or cubes no more than 1/2 thick. Add meat to marinade and refrigerate for at least 1 hour. Cook strips or cubes over high heat in hot skillet, constantly turning the meat as it cooks. Could be used for stir fry or simply as a different way to cook emu meat.
Cut emu thigh or drum meat into 1/2 inch thick strips and marinate overnight in a combination of Fajita seasoning, crushed garlic cloves, and low sodium Teryaki sauce. (too much salt makes the meat tougher). Roast strips for 25 minutes at 350 degrees in a pre-heated oven. Put a small amount of the marinade in the roasting tray. Serve on hot flour tortillas with chopped tomatoes, shredded lettuce, guacamole, sour cream, shredded cheese, chopped green onions and pico-de-gallo. Some Jalapenos on the side add an extra zing!
1 cup chopped raw carrot
1 cup chopped onion
3 cloves garlic, minced
1 cup chopped celery
1/2 cup chopped green pepper
1 can (4 oz) mushrooms
1 orange, peeled, seeded and diced
1/2 cup orange juice concentrate
1/2 cup water
2 teaspoons oregano
4 emu steaks, tenderized
vegetable oil - enough for saute'
Lightly grease a large casserole.
Saute carrot until tender. Add onion, garlic, celery and green pepper until tender. Add mushrooms, orange, orange juice, water and oregano. Simmer 30 minutes, stirring occasionally. Place emu steaks in casserole. Cover with sauce. Bake covered at 350 degrees for 1 hour. Serves 4.
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.
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.
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.
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
1 lb. Prime Emu, partially frozen and sliced paper
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.
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
1 lb. emu fillet
1 onion, chopped
1 inch fresh ginger root, grated
3 Tbsp. lemon juice
4 Tbsp. soy sauce
3 Tbsp. brown sugar
1 tsp. sesame oil
Mix together marinade ingredients. Cut emu fillet into cubes. Marinade meat for 1 hour in refrigerator. Thread meat onto bamboo skewers (previously soaked in water for 10 minutes). Broil or grill over hot coals, brushing with marinade, until done. Serves 4.
Emu Tender Fillets
by Maria Noorenberghe
2 to 3 lbs. emu (tender cuts)
1/4 cup soya sauce
3 tbsp. water
1/2 cup olive oil 1 tbsp. sugar
1 garlic clove, minced
Pepper, to taste
Combine and stir together all ingredients, except meat, in 12x9 inch Pyrex dish. Place fillets in mixture, coating both sides. Refrigerate; marinate for at least 6 hours. Barbecue fillets until done, approximately 4 minutes per side for medium rare. Slice fillets into 1/4 inch strips across grain; serve
Emu on the Grill
by Maria Noorenberghe
2 lbs emu (tender cuts)
1 cup olive oil
1/2 cup lemon juice 1/2 cup onion, chopped
1 tsp. salt
dash of pepper
1 tbsp. Worcestershire sauce
Combine all marinade ingredients, mixing well. Add emu fillets; marinate overnight. Grill on barbecue, turning once, being careful not to overcook (medium rare). Serve with baked potatoes and your choice of salad.
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.
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
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.
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.
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.
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.
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.
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
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.
2 lb ground emu
1 pkg lipton onion soup mix
1 can evaporated. milk
2 tbs worcestershire 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.
1 cup catsup
1 cup brown sugar
1/2 cup barbecue sauce
worcesteshire or hot sauce to taste
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.
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.
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.
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.
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
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
3/4 lb. of emu summer sausage
3 pkgs of philly cream cheese
1/2 cup sour cream
Add milk until you have the consistancy you want for the dip. Some like it thicker than others.
More recipes like these can be found at Davis World Wide Emu Page - Heartland Emu Cooperative Triple A Farm (top)