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Emu Meat Info & Recipes!
Prime Emu Flat Fillet (12 oz)
Emu meat is very lean. There is virtually no fat marbled in the meat as in beef and pork. If emu meat is properly prepared it is a superb treat for all to enjoy.
Emus are domesticated so there is no "wild taste" as there is with venison & other game meats. The main thing about preparing emu meat is to keep it moist.
You may use emu meat in any recipe that normally calls for beef!
Emu Oil Depot Farm Raised Emu Meat Is:
• Hormone free
• Steroid free
• Antibiotic free
• Naturally fed
• High in Protein, Iron, and B12
• Low in Calories and Cholesterol
Emu Meat Is:
• 97% to 99% Fat Free Naturally
• Can supply 1/3 of the daily B12 recommended intake
• Is an excellent source of Zinc
• Emu Fat is 43% Monounsaturated (helps to Lower bad cholesterol)
• A 3.5 ounce serving of emu filet supplies:
• Iron...25% of the Minimum Daily Requirements
• Protein Minimum Daily Requirements (women)...48%
• Protein Minimum Daily Requirements (men)... 37%
Tips for Cooking Emu Meat
The tenderness and texture of emu meat enables it to be prepared in a variety of ways. It is best prepared lightly grilled or pan fried.
Although emu meat has similar characteristics to lean beef, there are also some differences. Emu meat is very dark with little or no marbling. Since most fat is deposited in a layer between the meat and the hide, the meat has very little fat even on the outside of the cut.
As emu meat is low in fat, it doesn't need to be cooked as long or with as high a temperature as most other meats.
For grilling (broiling) a steak, move the griller rack down one notch from where you would grill beef. Turn the steak quicker than you would turn a beef steak. Emu is best when cooked rare to medium rare as it continues to cook for a short while after being removed from the heat.
Chopped or minced (ground) emu will cook faster than beef. Since it contains very little fat, it should be cooked at low temperatures. Shrinkage should be minimal due to the low fat content and slow cooking.
Careful Cooking Prevents Dryness
Emu meat is a delicious,
naturally low-fat red meat, a plus for the health-conscious consumer.
Because emu meat is
so low in fat, it requires careful cooking to avoid
becoming dry.
As a general rule, emu meat should be cooked to
an internal temperature of 150 and 160
degrees F (66-71C). This
will
cook emu steaks and roasts to "rare" or "medium rare". Longer
cooking
will cause it to become dry.
Grilling works well with emu meat. It can also be roasted, braised, stir-fried and otherwise used in recipes, as you would beef. Emu is good smoked, if you have a smoker. First, soak in brine for at least two, but no more than six hours. It is especially good cold, after smoking.
Try marinating it for a couple of hours, refrigerated, in a little wine or stock and fresh herbs and garlic before cooking. Add a dry rub on these meats, then let them sit in the refrigerator for a couple of hours before grilling. Here are two possible dry-rub combinations: cumin, different peppers and garlic; allspice, clove and ginger, perhaps some brandy.
You can also use prepared packaged spice mixes as a dry rub. Some possibilities: taco seasoning, Italian seasoning, fajita seasoning or honey-Dijon powder dressing.
The Top Ten Reasons To Eat Emu Meat
10. EMU meat is RED meat!
9. EMU meat is LOW in fat!
8. EMU meat is LOW in cholesterol!
7. EMU meat is LOW in calories!
6. EMU meat is HIGH in protein!
5. EMU meat has the TEXTURE and TASTE of beef, but not the fat!
4. EMU meat can be used in any recipe that calls for beef!
3. EMU meat is HEALTHFUL and recommended by nutritionists!
2. EMU meat is served at 100's of grocery stores and restaurants!
1. EMU meat tastes GOOD!
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Emu Meat Recipes |
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Emu Chili
1 pound of ground emu
¼ cup minced onion
½ cup chopped green pepper
1 clove garlic, minced
1 to 2 tablespoons chili powder
1 teaspoon salt
1 can (16 ounces) tomatoes, chopped and undrained
1 can (16 ounces) kidney beans, undrained
Crumble ground emu into 2-quart microwave proof casserole or baking dish. Add onion, green pepper, and garlic. Cook uncovered, on high (max power) 4 minutes. Drain meat and break up with fork. Add remaining ingredients. Cook covered, on (roast) 15 to 18 minutes, or until hot. Stir once during cooking time, adjust seasonings. Let stand 5 minutes before serving.
Emu Meatloaf
1 can (8 ounces) tomato sauce, divided
¼ cup brown sugar
1 teaspoon prepared mustard
2 eggs, lightly beaten
1 medium onion, minced
¼ cup cracker crumbs
2 pounds ground emu
1½ teaspoons salt
¼ teaspoon pepper
In small bowl, combine tomato sauce, brown sugar, and mustard. Set aside. In large mixing bowl, combine eggs, onion, cracker crumbs, ground emu, salt, and pepper. Add 1/2 cup of tomato sauce mixture and stir thoroughly. Place meat mixture in glass ring mold, or 2-quart microwave-proof round casserole. Pour remaining tomato sauce over top of meat. Cook, uncovered, on HI (max. power) 12 to 14 minutes. Let stand, covered, 5 to 10 minutes before serving.
Emu Kebabs:
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.
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 1½ cups unbleached flour, ½ teaspoon coarse sea salt, and ¼ 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 ½ 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 ½ tablespoon of the oil and deglaze skillet with 1/3 to ½ cup milk, cooking and stirring until smooth and slightly thickened. Pour over steaks and serve immediately.
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 ingredients in a large bowl and marinate for up to 2 hours. On a very hot grill with the lid down cook Emu for 2-3 minutes on each side .Serve immediately.
Favorite Emu Marinade:
½ cup orange juice
½ cup soy sauce
½ cup olive oil ¼ tsp garlic
¼ tsp ginger
2 tsp sugar
Combine all ingredients to form marinade. Cut meat into strips or cubes
no more than ½ inch
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.
Spaghetti Sauce
2 lbs. ground Emu
2 cups chopped onion
1 green pepper, chopped
1 - 32 oz. jar prepared spaghetti sauce (your brand choice).
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
1½ tsp. chili powder
1 tsp. Italian seasoning
1 tsp. garlic powder
1 bay leaf
1 tsp. salt
½ 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 ½ lbs. Emu ground
2 egg whites
1 ½ cup bread crumbs
1 pkg. (1.8 oz.) dry onion soup mix ¼ cup warm water
¾ 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.
Emu Fillets with Wild Mushrooms:
Slice ½ lb Portobello, shiitake, or other "wild" mushrooms. In a skillet over medium- high heat, melt ½ tablespoon unsalted butter with ½ 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 ½ 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 ½ cup beef stock and ½ tablespoon tomato paste. Cook, stirring up any browned bits on skillet bottom, until liquid is reduced to about 3 tablespoons. 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 Stuffed Bell Peppers:
Makes 10 portions - great recipe for a party
10 Medium size bell pepper 6 - 8 oz.
A combination of red, yellow, orange and green is best.
1 pound ground emu
2 tablespoons olive oil
¼ cup garlic-minced
1 cup red onion-diced
1 cup fresh corn
4 cups ground tomatoes
3 cups cooked brown basmati rice
2 tablespoons balsamic vinegar
2 tablespoons fresh parsley-chopped
¼ cup scallions- chopped
¼ tsp cayenne pepper
¼ tsp ground cumin
1 cup gorgonzola cheese-crumbled
2 tsp kosher salt
to taste - fresh ground pepper
Preheat oven to 350. Cut tops off peppers, dice and set aside. Clean insides of seeds, and place in muffin tins. Sauté garlic and onion in a large skillet with olive oil for 5 minutes over medium heat. Add emu, balsamic vinegar, cayenne pepper, cumin and 1 tsp of salt. Cook emu meat until browned.
Transfer emu meat to large mixing bowl. Add rice, diced pepper tops, fresh corn, ground tomatoes, parsley, scallions and ½ cup gorgonzola cheese. Season with remaining salt and fresh pepper. Stuff bell peppers and top with remaining gorgonzola cheese. Bake in muffin tins for 30 minutes or until peppers are soft and stuffing is hot.
EMU - CAJUN STEAK:
You can use ground emu the same way you use very lean ground beef. Because it is very
lean,
there will be little to no shrinkage during cooking. A moist heat and
shorter cooking time is
recommended.
Cajun Emu Steak
4 - 4 oz. emu steaks
¼ tsp. paprika
¼ tsp. garlic powder
¼ tsp. dry mustard
¼ tsp. ground sage
¼ tsp. ground cumin
1/8 tsp. pepper
¼ tsp. onion powder
1 tsp. low fat margarine, melted
1 tsp. parsley flakes
1/8 tsp. garlic powder
2 or 3 drops of hot pepper sauce
Combine the first 8 spices on waxed paper. Coat both sides of steaks. Grill
on outdoor grill or
broil in oven 4 inches from broiler.
Turn once. Prepare sauce of margarine, flakes, garlic
powder and hot sauce.
Spoon over steaks before serving. Serves
4
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 ½ tablespoons each soy sauce and sake or dry sherry
½ teaspoon salt
¼ teaspoon freshly ground white pepper
2 tablespoons peanut or corn oil
4 thin slices ginger root
4 garlic cloves, bruised
½ to 1 teaspoon red pepper flakes (optional)
1 yellow onion, cut into eighths and layers separated
1 green or red sweet pepper, cut into 1½ inch squares
4 ripe tomatoes, each cut into eighths
½ to 1 teaspoon Asian sesame oil
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