A Red Meat Like No Other

ABOUT EMU MEAT

A RED MEAT LIKE NO OTHER

Emu meat has long been considered the "next red meat." With its unnerving resemblance to beef, it can be used as a substitute in roasts, steaks, stir fries, and any number of other delicious preparations.

While emu meat looks and tastes a lot like beef, its fat content is a lot closer to that of chicken, making it a healthier alternative. In addition, emus only need about 80% of the time that beef cattle do to grow from hatch to slaughter, so we can pretend that emu meat has a lower environmental impact.

RECIPES

Roasted Emu Roast

Emu Orient

Emu Kebabs

Spicy Roasted Emu

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 350° 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 160°. Baste every 20-30 minutes with pan juices. Serves 8-10.

2 emu inside strip fillets
½ tsp. cardamom seeds
2 tsp. Juniper berries
1 Tbsp. cracked pepper
2 tsp. coriander seeds
2 cloves garlic
2 Tbsp. flavored vinegar (either balsamic or raspberry)
1 Tbsp. olive oil

Crush spices and garlic together. Rub mixture liberally over fillets, coating thickly. Refrigerate for one or two hours. Heat olive oil in pan; when hot add fillets and sear on all sides. Transfer to baking dish and cook in a hot oven (450° F) for 8-12 minutes. Remove from baking dish and allow meat to set by standing in a warm place for 15-30 minutes. Slice diagonally, fan on serving plate and serve with Balsamic Jus Sauce.

All recipes (and their marvelous names) are from http://www.uniquelyemu.com/emu-meat-4.htm.

WHY??

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This website does not represent, officially or unofficially, the opinions of any staff of either Eastern Mennonite University or Eastern Michigan University, or the student newspapers thereof. Prepare these recipes at your own risk. We are not responsible for any injuries that result from following these instructions or from attempting to wrangle an emu.