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For delicious, heart-healthy dishes try one or all of the
recipes below.
You can order emu meat
and eggs by contacting us.
Savory Emu Stew
1 lb. ground emu
1/4 c. oil
1 1/2 c. chopped onion
1 lb. can of whole tomatoes cut to desired size
3 T. quick cooking tapioca
1 can condensed beef broth or 2 bullion cubes dissolved in 8 oz. water
1 clove minced garlic
1 T. parsley flakes
2 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
6 medium carrots, sliced
3 medium potatoes, sliced
1/2 c. sliced celery
Brown ground emu. Add onion, tomato, tapioca, seasonings
and broth. Bring to a boil. Cover and bake at 350 degrees for 1 1/2 hours.
Add vegetables and bake for another hour with the cover off until the vegetables
are done. Chef's secret: serve with a cool green salad and make hot, homemade,
whole wheat bread.
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Midwestern Swiss Steaks
4 (4 oz.) Tenderized emu steaks
pepper to taste
1/8 tsp. Garlic powder
1 medium onion, chopped
1 (16 oz.) Can tomatoes, with liquid, cut up
Spray a non-stick skillet with non-stick cooking spray
and brown meat with pepper and garlic powder. Place tomatoes and
onions over meat. Bring to a boil. Reduce heat. Cover
and simmer until meat is tender and broth is slightly thickened. May
need to add water, 2 tablespoons at a time until desire doneness.
Yields 4 servings.
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Emu Burgers
1 1/2 lb. Ground emu
1/2 c. non-fat dried milk
2 Tbsp. Water
1 Tbsp. Vegetable oil
1 Tbsp. Soy sauce
1 tsp. Onion powder
1/2 tsp. Garlic powder
1 tsp. Liquid smoke, optionalCombine all
ingredients with ground emu and mix well.
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Emu Valencia
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 sauté'
Lightly grease a large casserole. Sauté 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.
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Emu Meatballs and Spaghetti
2 lb. Ground emu
1/3 cup parsley
2 tsp. Salt
1/2 cup emu egg (or 2 chicken eggs)
1 or 2 cloves garlic (or 1 Tbsp. Garlic powder)
2 chopped onions
2 cup bread crumbs
1/3 cup water
1/4 cup shredded parmesan cheese
Mix ground emu, parsley, salt, pepper, egg, garlic,
onion, and parmesan cheese. In a separate bowl mix bread crumbs and
water, then mix all ingredients together. Form balls and brown in
skillet. Simmer in spaghetti sauce of your choice for 30 minutes,
then serve with cooked and drained spaghetti.
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Oven Fried Emu
4 tenderized emu steaks
1/2 cup flour
1 tsp. Season salt or Cajun seasonings
1/3 cup emu egg (or 2 large chicken eggs)
2 Tbsp. Water
2 Tbsp. Chopped fresh herbs (parsley, basil and thyme)
1 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees. Pat tenderized steaks dry, combine
the flour and seasoning in a bowl to mix, then add tenderized steak to
coat evenly. Shake off excess, sprinkle with a little water then
coat again in the seasoned flour. Beat the egg with the water in a shallow
dish. Stir in the herbs. Dip the tenderized steaks into the
egg mixture, turning to coat them evenly. Combine the bread crumbs
and grated Parmesan cheese on a plate, roll the tenderized steaks in the
crumbs patting with your fingers to help to adhere. Place emu
tenderized steaks in a greased pan large enough to hold them in one layer.
Bake until thoroughly cooked and golden, about 30 minutes.
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