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Emu - Life Just Got Healthier


The official cookbook of the American Emu Association.

A compilation of over 500 favorite recipes used by the people that eat emu every day, submitted by AEA members across the nation.

Emu - Life Just Got Healthier Cookbook


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.


For delicious, heart-healthy dishes

try one or all of the recipes below.


French Dip

3 lbs. Emu Fan Fillet

2 cups water

1/2 cup Soy sauce

1 tsp. each Rosemary, Thyme and Garlic powder

1 Bay leaf

4 Peppercorns


Combine all ingredients in a crock pot for 5-6 hours on high. Serve on a toasted hard roll with a slice of provolone cheese. Use drippings as dip.

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.

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, optional


Combine all ingredients with ground emu and mix well.

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