Gourmet Emu Recipes

HEALTHY CHILI
1 lb. ground emu meat
1 med onion chopped fine
1 large clove fresh garlic minced
1 16oz. can kidney beans
1 8oz. can tomato sauce
1 teaspoon salt
2 teaspoons chili powder (More for spicier mix)
1 bay leaf

Saute onions garlic & meat together ( If you have a small elec. chopper put onion & garlic in at the same time & chop) until meat is done. Remember emu meat is low fat red meat and will require a reduced cooking time. Add kidney beans undrained, tomato sauce, salt, chili powder, & bay leaf. Cover & cook slowly for about 1 hr. Serve with cheese & onion on top.

MEXICAN FIREBALLS
1 lb. ground meat
1 egg, beaten
1 cup fine bread crumbs
1/2 cup minced onion
3 T Tomato paste
2 T diced green chili peppers
2 T Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. Accent
Parmesan cheese

Mix together well, and form into 1 inch balls. You may enclose bits of green olives, water chestnut, drained pineapple, etc. The olive ones are great. Coat balls with parmesan cheese. Place on baking sheets and bake at 425 for 15 to 18 min., remember emu meat is low fat red meat and will require a reduced cooking time. Makes approx. 40, and they are wonderful

MEATBALLS WITH A FLAIR
3.5 cup Bisquick
1 lb. grated Cheddar Cheese
1 lb. ground Emu Meat

Mix together well. Form 1 inch balls and place on cookie sheet. Bake at 350 for 15 min or until brown, Remember emu meat is low fat red meat and will require a reduced cooking time.

QUICK & EASY B.B.Q. EMU
1 1/2 C. brown sugar
1- 16 oz. bottle of B.B.Q. sauce of your choice
1/4 C. vinegar

3 lb. ground emu, browned and drained Mix all ingredients in crockpot. Cook on High for 2 hours or Low for 4 hours. Serve on hamburger buns.

"GREAT" EMU BURGERS
1 lb. ground emu
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Mrs. Dash
2 eggs

Mix all ingredients together and form in patties. Cook as desired.

SHISH-KEBOBS - Honey Glazed
3 pounds fillet - cut into 1/2 inch cubes
Honey
Marinade:
1/4 bottle of red wine
1 cup of olive oil
1 onion thinly sliced
1 teaspoon of thyme
1 teaspoon black pepper
1 teaspoon parsley
1 - 2 teaspoon Tabasco
1 teaspoon rosemary
1 teaspoon white pepper
3 - 4 bay leaves
4 - 5 crushed garlic cloves
2 tablespoons of Worcestershire Sauce
Vegetables:
Tomatoes, Onions, Green peppers, other vegetables of your choice

Mix all marinade ingredients - place in a large container and add the cubed meat. Marinade in the refrigerator for 24 hours. Skewer the meat alternating with a piece of each vegetable. Place the skewers over a large pan and baste with the honey allowing excess to run off. Cook over a medium barbecue fire, turning once. Total cooking time is about 10 minutes. Serves 6

Honey Marinade for Shish-Kebobs:
1/4 bottle of red wine
1 cup of olive oil
1 onion thinly sliced
1 teaspoon of thyme
1 teaspoon black pepper
1 teaspoon parsley
1 - 2 teaspoon Tabasco
1 teaspoon rosemary
1 teaspoon white pepper
3 - 4 bay leaves
4 - 5 crushed garlic cloves
2 tablespoons of Worcestershire Sauce
Vegetables:
Tomatoes, Onions, Green peppers, other vegetables of your choice

Mix all marinade ingredients - place in a large container and add the cubed meat. Marinade in the refrigerator for 24 hours. Skewer the meat alternating with a piece of each vegetable. Place the skewers over a large pan and baste with the honey allowing excess to run off. Cook over a medium barbecue fire, turning once. Total cooking time is about 10 minutes. Serves 6

EASY EMU ROAST (oven bag method)
Prepare oven bag according to manufacturers instructions. Place 1-2 lb. of your choice of vegetables cut into pieces into the bag. On top to the vegetable layer place 1-2 lb. of emu roast or steaks. Add 1/2 cup of liquid to bag contents. Bake at 400 degrees for about 1-1 1/2 hours until meat falls apart when cut. If you are using smaller cuts of meat, reduce cooking a time accordingly. Gravy can be made from the drippings inside the bag. Enjoy!

STIR-FRY
8 oz thinly sliced strips of Emu Meat
3 T soy sauce
2 T honey
1 T peanut or sesame oil
2 cloves garlic, crushed
1/2 t hot sauce

Combine above ingredients and marinate for 20 minutes (or a few days)

2 carrots, sliced
2 celery stalks, sliced
3 green onions, sliced

Heat wok. Add 1 tablespoon peanut or sesame oil, then toss vegetables in hot oil for 3 minutes. Add meat mixture and stir-fry an additional 3 minutes, just until meat is browned. Serve over hot rice or Ramen noodles.

For each pound of lean red meat cut into cubes or thin strips:
1 Tbsp. Oyster sauce (oriental section of grocery store by teriyaki and soy sauces)
1-2 Tbsp. Soy Sauce
1/4 tsp. or to taste Garlic and pepper (or garlic/chili paste)
1-2 Tbsp. light salad oil
(1/4 tsp. ginger for thin slices to stir fry)
Amounts are generally to taste, feel free to alter quantities. Mix well coating meat, marinate a few hours or overnight, mixing occasionally.

Skewer meat chunks alternated with onion, green peppers, cherry tomatoes, summer squash, etc. Put cherry tomatoes on the cool end of the skewer so they don't over cook. You may want to brush vegetables with a bit of oil (or flavored oil). Broil on one side a few minutes, time depends on size of meat chunks and heat source, turn and broil other side a few minutes, should still be pink on inside. For more well done, turn off oven broiler and leave sit for a short time inside oven or place on grill warming rack. Slip neatly off skewer onto plate of rice or buttered homemade noodles to serve. With thin slices, stir fry with vegetables and use any leftover marinate to mix into final glaze.

EMU MEATBALLS
1 lb. ground emu
Sauce:
1/2 C bread crumbs
1 pkg. beef mushroom soup mix
1/2 C water
1 egg
1/2 c catsup
1 tsp. salt
1/2 C brown sugar
1/4 tsp. pepper
1 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder

Mix first 8 ingredients together and form meatballs. Brown in pan w/small amount of olive oil or spray with cooking spray & brown. Mix together remaining ingredients; heat in casserole dish. Add meatballs and bake 1/2 hour.

EMU MEAT BALLS
2 slices of bread - crumbled
2 to 2 1/2 lb. of emu ground
2 eggs

Mix the above. Then melt 1 Tbsp. butter and sauté 1/4 cup chopped onion (can add garlic if you want) Add to the meat

Add:
1 1/4 tsp. salt
1/4 tsp. paprika
1 tsp. lemon juice
1 tsp. Worcestershire sauce

Bring to boil: 5-6 cups of Beef Bouillon Stock (or veggie stock if you prefer)
Meanwhile shape meatballs (anything from cocktail size to 2 inch dinner size)
Drop meatballs into boiling stock...simmer about 15 minutes (slightly less time for smaller meatballs). Remove from stock. Measure remaining stock. Make a gravy of it by using for every cup of stock
2 Tbsp. butter
2 Tbsp. Flour
season to taste
Cook and stir until smooth and Add
2 Tbsp. Sour cream
3 Tbsp. chopped parsley
Reheat the meatballs in the gravy and serve.

EMU MEATBALLS
3 lb. ground emu
1 1/2 cup dry bread crumbs
1 cup finely chopped onion
1/3 cup dry powdered milk
1/4 cup milk (liquid)3 eggs whites
3 tablespoon parsley flakes
1 1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper

Combine above ingredients and mix thoroughly. Shape into balls the size of a walnut. Place in a single layer in a greased shallow baking pan. Bake in 400 degree oven for 12 minutes or until lightly browned. Remove from pan and put in a large casserole. Lower oven temperature to 350 degrees. Make Sauce (below). Pour over meatballs. Return to oven and bake in covered casserole for 45 minutes to blend flavors and finish cooking. Stir meatballs once during baking time.

Cherry Tomato Sauce
2 cups individually quick frozen red tart cherries or 1 can (16 ounce)
pitted tart cherries, drained 1/2 cup cherry jelly
1 bottle (12 ounce) chili sauce
1 can (15 ounce) tomato sauce
1 can (10 3/4 ounce) tomato soup

In a medium sauce pan combine all ingredients. Cook over low heat until sauce is hot. Pour over meatballs. Continue as stated above.

Makes 6 dozen meatballs. Number of servings: 12

EMU SPAGHETTI SAUCE
2 lb. ground emu
2 cups chopped onion
1 green pepper, chopped
1 32 oz. jar prepared spaghetti sauce
2 (1 lb.) cans tomatoes with juice
1 15 oz. can tomato sauce
1 8 oz. can mushrooms, drained 1 tsp. parsley flakes
1 tsp. basil
1 1/2 tsp. chili powder
1 tsp. Italian seasoning
1 tsp. garlic powder
1 bay leaf
1 tsp. salt
1/2 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 1/2 lb. ground emu
2 egg whites
1 1/2 cup bread crumbs
1 pkg. (1.8 oz.) dry onion soup mix 1/4 cup warm water
3/4 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 CHILI
1 lb. ground emu
1 large onion, chopped
1/2 green pepper, chopper
1 can (1 lb. 13 oz.) tomatoes
2 small bay leaves 1 to 2 tsp. chili powder
1 tsp. salt
dash of garlic powder
1/4 tsp. black pepper
1 can (15-1/2 ox.) kidney beans

Brown meat, drain. Add all ingredients (except beans) to a heavy pot and simmer gently 1 to 2 hours. Add beans and heat through. Serves 6.

EMU FAJITAS
Cut emu meat- filets or roast into 1/2 inch thick strips and marinate overnight in a combination of Fajita seasoning, crushed garlic cloves, and low sodium Teriyaki sauce. (too much salt makes the meat tougher). Roast strips for 25 minutes at 350 degrees in a pre-heated oven. Put a small amount of the marinade in the roasting tray. Serve on hot flour
tortillas with chopped tomatoes, shredded lettuce, guacamole, sour cream, shredded cheese, chopped green onions and pico-de-gallo. Some julienne Jalapenos on the side add an extra zing!

BEEFY BAKED BEANS & EMU
1 lb. ground emu
2 cans (16 oz.) pork & beans
in tomato sauce
1 can (15 oz.) kidney beans, drained
1 cup ketchup 1 pkg. (1.8 oz.) dry onion soup mix
1/2 cup water
2 Tbsp. prepared yellow mustard
2 tsp. cider vinegar
2 c. frozen unsweetened cherries

EMU DIP
3/4 lb. of emu summer sausage
3 pkgs. of philly cream cheese
1/2 cup sour cream
Add milk until you have the consistency you want for the dip. Some like it thicker than others.

EMU STRIPS IN TOMATO SAUCE
2 lb. emu steak
2 T. plain flour-salt and pepper
1 T. each vegetable oil and butter
1 onion, chopped
1 clove garlic, crushed
1 green pepper, diced
1 can (8oz) mushrooms
1 can tomato soup
1 c. water
1 beef stock cube
1 T. Worcestershire sauce
1 can chopped tomatoes.

Cut emu into thin strips. Marinate for several hours in 1 c. red wine, 1/2 c. low-fat Italian dressing. Drain. Coat emu strips
with seasoned flour. Heat oil and butter in skillet and sauté meat in batches until brown. Remove meat from pan, keep warm. Cook onions, garlic, and green pepper in pan for a few minutes, add emu, mushrooms, soup, water, stock cubes and Worcestershire sauce. Simmer gently for 45 minutes to an hour. Season to taste, remove from heat. Serve with fettucine or parsley rice.

EMU CAKE - (This really is Delicious!!!)
Mix together: 1 lb. ground emu, 1/2 tsp. salt, 3 cups brown sugar. Add and mix well: 2 cups flour, 1 tsp. cinnamon, 1/2 tsp. ground cloves. Mix and add: 2 cups raisins, 1 cup hot coffee, 1/2 cup chopped nuts (optional), 1 tsp. baking soda.
Bake in a greased 9 X 13 pan AT 350 degrees for 35-40 minutes. Very good with cream cheese frosting

EMU SAUSAGE & CHEESE BALLS
1lb ground Emu, 2 tsp. ground sage, 1/2 tsp. pepper, 1/2 tsp. thyme, 3 cups biscuit mix, 16 oz grated cheddar cheese: Combine meat, sage, pepper, thyme, biscuit mix, and grated cheese. (For a stronger flavor, mix meat, pepper, sage and thyme and let set covered in the refrigerator for a day before using ) Shape into cocktail sized meatballs. Place on baking sheet sprayed with non-stick cooking spray. Bake at 300 degrees until lightly browned, about 25-30 mins. (Makes 80)

ENJOY! ENJOY! ENJOY!