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Ostrich, Emu, Rhea and More!
Your Guide to Low-Fat, High-Protein
Recipes for Health and Vitality
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Sweet and Sour Meatballs Spicy Roast Gourmet Emu

Favourite Emu Marinade Emu Chardonnay

Sweet and Sour Meatballs (p.2)

1 egg, slightly beaten 1/3 cup milk 1/2 cup soft bread crumbs  1 tsp salt 1/8 tsp pepper 1/4 tsp ground sage 1/4 cup minced onion 1 lb ground emu (we substituted emu for ostrich)

Sweet and Sour Sauce: 8 oz can sliced pineapple 2 Tbsp cornstarch 2 Tbsp soya sauce 1 cup emu stock (can use chicken broth) 1/4 cup vinegar 1/4 cup honey 1 green pepper, cut in 1 inch squares

Preheat oven to 350 F in medium bowl, combine egg, milk, bread crumbs, salt, pepper, sage and onion. Stir in ground emu and shape into 1" balls. Arrange on a rack in broiler pan. Bake for 15 to 20 minutes in preheated oven until lightly browned. Prepare Sweet and Sour Sauce. To serve, arrange meatballs in a chafing dish. Pour sauce over meatballs. Serve warm. Makes about 50 appetizers Sweet and Sour Sauce: Drain pineapple; reserve juice in a saucepan. Set aside. Cut pineapple into 3/4 " pieces; set aside. Stir cornstarch into reserved pineapple juice until dissolved. Stir in soya sauce, stock, vinegar and honey. Cook and stir over medium-low heat until thickened and translucent. Stir in pineapple chunks and green pepper squares. Cook for an additional 1 to 2 minutes. top of page

Favourite Emu Marinade (p. 14)

1/2 cup orange juice 1/2 cup soya sauce 1/2 cup olive oil	1/4 tsp garlic 1/4 tsp ginger 2 tsp sugar
Combine all ingredients to form marinade. Cut meat into strips or cubes no more than 1/2 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. top of page

Spicy Roast Gourmet Emu (p. 28)

2 emu fillets 1/2 tsp juniper berries 2 tsp juniper berries 1 Tbsp cracked pepper 2 tsp coriander seeds 2 cloves garlic 2 Tbsp flavoured vinegar (balsamic or raspberry)

Balsamic Jus (Sauce suggestion): 1 cup well flavoured beef or game stock 1 cup port or red wine 1 Tbsp red currant jelly Balsamic vinegar to taste 2 to 3 Tbsp butter, cut into small cubes

Crush spices with the garlic using a blender or pestle and mortar. Rub mixture liberally over fillets, coating thickly. Leave on for 1 or 2 hours. Heat 1 tablespoon oil and butter in pan until foam subsides. Add fillets and sear on all sides. Transfer to baking dish and cook quickly in hot 440" for 8 to 12 minutes for rare; slightly longer for medium-rare. Finger test. Remove from baking dish and allow meat to set by standing at a warm place for 15 to 30 minutes. Slice diagonally, fan on serving plate and serve with chosen sauce. Balsamic Jus: Boil stock, wine, and red currant jelly together until reduced by 1/3 and mixture is thickened. Enrich by whisking in butter cubes, a few at a time. Add 2 to 3 teaspoons balsamic vinegar to taste. top of page

Emu Chardonnay (p. 45)

3 lb emu meat 1 1/2 cups butter, unsalted 4 eggs, slightly beaten 9 medium shallots, peeled and sliced thinly 2 lb button mushrooms, sliced 2 bottles medium to dry California chardonnay

5 cloves garlic, minced Juice of 2 lemons 1 cup of extra virgin olive oil 2 1/2 cups bread crumbs 2 1/2 cups sifted flour 1 1/2 Tbsp black pepper (to taste) Salt to taste

Tendererize meat with mallet and cut into 2" medallions. Place in shallow (2") casserole pan with minced garlic, virgin oil, salt and pepper, making sure all meat is covered thoroughly. Pour in lemon juice, again blending thoroughly. Marinate for 20 to 30 minutes. Dip medallions, one at a time, in eggs, let drip, cover lightly with flour and then into bread crumbs, completely covering. Bring 2 saute pans to a medium temperature; cover bottom of each pan with wine and butter (add additional butter and a heavy splash of wine as required to maintain coverage of the bottom of the pan). Saute shallots and mushrooms in 1 pan until tender. Cover pan halfway and reduce heat. In the other pan, saute medallions on both sides in small portions, until golden brown on the outside and medium-rare. When meat reaches required doneness, place it on a platter and cover. Let stand for 8 to 10 minutes before serving. While waiting to serve meat, increase heat on the first pan (shallot/mushroom combination) and bring wine/butter liquid to a boil. When boil is reached, pour over emu medallions and serve. top of page