THE "OTHER RED MEAT"
ARRIVES AT THE DINNER TABLE

Emu Meat Offers Guilt-Free,
Flavorful Dining

DALLAS (Sept. 18, 1998) - For health-conscious consumers who yearn for a succulent steak or a thick, juicy burger but want to avoid all that fat and cholesterol, there is another choice. It's what the Australians have been eating for hundreds of years - flavorful red emu meat. Similar in taste and texture to beef, red emu meat has more protein and less calories and sodium than most other red meat. With only two grams of fat per four-ounce serving, emu meat is a heart-healthy alternative to conventional red meat.

The Select Cuts

The tenderest cuts of emu meat are the fan, top loin and the inside strip. Since emu meat is low fat and loses moisture quickly, it is best when cooked to a rare or medium rare doneness (145º to 160º F internal temperature as measured by a meat thermometer). For those who prefer meat that is well done, a moist heat cooking method is recommended.

Emu meat adapts well to many recipes. Because of its mild flavor emu meat accepts most seasonings. It responds especially well to sweet marinades made with honey, soy sauce, ginger, lemon juice and garlic. Grilling on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat.

Emu Recipes

Roasted Emu Roast

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

Emu Orient

2 1-lb.emu fan fillet steaks
2 Tbsp. soy sauce
2 tsp. lime juice, freshly squeezed
1 tsp. fresh ginger, grated
2 cups hot cooked rice

Marinade emu steaks overnight in refrigerator in soy sauce, lime juice and ginger. Cut emu steaks in ½-inch strips; place on plate and cover. In microwave, cook on medium setting for about 6 minutes or until done. Place meat on rice to serve. Serves 3-4.

Emu Kebabs

1 lb. emu top loin 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.

Spicy Roasted Emu

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 (450º 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.

Balsamic Jus Sauce

1 cup low-fat beef broth
1 cup port or red wine
1 Tbsp. red currant jelly
2-3 tsp. balsamic vinegar to taste
¾ stick unsalted butter, cut into small cubes (to reduce fat, use 2 Tbsp. fat-free natural butter flavor sprinkles and increase wine to 1½ cup)

Boil stock, wine and red currant jelly together until mixture thickens and is reduced by one-third. Whisk in butter cubes or butter sprinkles, a few cubes or tablespoons at a time. Add balsamic vinegar.

The following are the best cooking methods for various cuts of emu meat:

Cooking Method	Meat Cut
Dry Heat	fan fillet flat fille mid drum inside fillet
Moist Heat	outside drum round inside drum rump
Ground/processed	oyster other drum cuts outside fillet