Cooking with Emu

Emu meat is a delicious lean red meat that is tender and juicy. Emu meat is similar in texture and taste to fine cuts of beef. The key to cooking this low fat meat is to lock in the moisture by searing it or using marinades then finish cooking to rare or medium rare.

Our emu meat is available in vacuum packages of boneless steaks, burgers, sausage,  To order emu meat please use the contact form to the right.

Sweet & Sour Meat Balls

By author Maria Noorenberghe

Ingredients

  • 1lb emu (ground)
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 2 tablespoons onion (chopped finely)
  • 1 salt
  • 1 egg
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 can pineapple tidbits
  • 1/2 green pepper (small, chopped)
  • 1/3 cup vinegar
  • 1 tablespoon soya sauce

Directions

Step 1
Mix first 7 ingredients together, make into meatballs. Cook over medium heat, turning until golden brown. Mix remaining ingredients together in separate pot or deep frying pan; bring to a boil. Reduce heat; add meatballs. Simmer for 5 minutes or until ready. Serve with rice.

Emu Fillet Kebabs

Serves 4
By author Maria Noorenberghe

Ingredients

  • 1lb emu
  • 2 tablespoons soya sauce
  • 2 tablespoons honey
  • 1 tablespoon ground ginger
  • 1 clove garlic (minced)
  • 1 teaspoon lemon peel (grated)
  • 8 cherry tomatoes
  • 4 mushrooms (large, cut in half)
  • 1 red sweet pepper (cut into 8 squares)

Directions

Step 1
In shallow glass dish, combine soya sauce, honey, ginger, garlic and lemon peel; mix well. Add emu: stir to coat. Cover with elastic wrap; refrigerate for 2 hours, stirring occasionally, Preheat broiler. Remove emu from marinade; discard marinade. Using 4 (10 inch) metal skewers, alternately thread emu, tomatoes, mushrooms and red pepper. Place on broiler pan. Broil 3 inches from heat, turning 2 or 3 times, until meat is medium rare and vegetables are lightly browned. Place on

Emu Tender Fillets

By author Maria Noorenberghe

Ingredients

  • 2 - 3lb emu (tender cuts)
  • 1/4 cup soya sauce
  • 3 tablespoons water
  • 1/2 cup olive oil
  • 1 tablespoon sugar
  • 1 garlic
  • ginger (minced)
  • Pepper (to taste)

Directions

Step 1
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 author Maria Noorenberghe

Ingredients

  • 2lb emu
  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 1/2 cup onion
  • 1 teaspoon salt
  • 1 Dash pepper
  • 1 tablespoon Worcestershire sauce

Directions

Step 1
Combine all ingredients except emu, mix 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.