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Emu, THE Natural Alternative™ for the Backyard Grill

A hot new food for the outdoor cooking season

Fifty years ago you might see the backyard grill in action three times in a year: Memorial Day, Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust and hand Mom the rack to clean, usually at her insistence since the blackened grime “added flavor” and “the fire would burn off any germs.” She would carry it at arms length into the house where she would scrub it. Dad would get the charcoal just right and flip burgers or grill hot dogs with a radio playing in the background. Potato salad, coleslaw, potato chips, tomato slices, pickles and any condiments were Mom’s domain. According to the Barbeque Industry Association, things have changed. Three out of four American homeowners own a grill and over half of those owners cook out all year round, sometimes as often as 5 times a month during the traditional cookout season.

While hot dogs and hamburgers are still mainstays for the occasional out-door chef, true aficionados have expanded their grilling expertise to include many other dishes. Chicken, pork and beef still dominate the scene; but emu joins salmon and shrimp as being one of the new ‘hot foods’ for the out-door cooking season.

A red meat recognized as Heart Healthy™ by the American Heart Association, emu ranked best in 15 out of 20 essential nutrients in a USDA funded study at the University of Wisconsin. “Emu came out lower in fat, including saturated fats, but higher in protein,” reports American Emu Association president Gerald Edwards. “It was also higher in iron and several other essential vitamins than the other six meats tested.”

The best way to grill this lean red meat? According to Louisiana Chef Dale Bourgeois there is very little shrinkage, so you can use 3/4 the amount of emu vs. other meats. Bourgeois points out that emu requires a shorter cooking time and lower temperature than traditional meats. “When grilling emu steaks, cook to a medium rare to light medium (150 to 160 degrees), says Bourgeois. “Fully cooked emu will retain a deep red color so care should be taken to avoid over cooking. If you want well done, use a moist cooking method.” According to Bourgeois, marinade time is reduced as emu retains flavors better than most conventional meats. “Emu is mild flavored and responds especially well to sweet marinades," says Bourgeois.

Emu is available in a variety of cuts suitable for the back yard grill, including fillet, flat and fan steaks, medallions, roast, ground and more. For additional information about emu meat, its overall health benefits, recipes or location of retail emu meat outlets, visit the industry website at www.aea-emu.org.

Note to editor: Recipes to follow.

EMU STEAKS

Grilled Sesame Ginger Steak

4 (4 oz.) emu steaks
1 Tbsp. sesame seeds, toasted
2 Tbsp. ginger, grated (or ½ tsp. powdered ginger)
2 Tbsp. honey
1 Tbsp. soy sauce, low sodium

Combine the first 4 ingredients in a small bowl. Set aside. Grill steak over hot coals, basting frequently with soy sauce mixture. Steaks can also be browned in a non-stick skillet, then add the soy sauce mixture and simmer 15 to 20 minutes. Serves 4.

Barbecued Flat Filet Steak with Chutney-Bourbon Glaze

1 lb. emu flat filet
1/3 c. peach or mango chutney
1/3 c. pineapple juice
3 Tbsp. bourbon or apple juice
1 ½ Tbsp. rice wine vinegar
1 ½ tsp. hot pepper sauce
¼ tsp. salt
2 garlic cloves, crushed

Prepare grill or broiler. Combine the filet and remaining ingredients in a large zip-loc bag. Seal and refrigerate for 2 hours. Remove filet from bag, reserving marinade. Place filet on grill or broiler, cook 8 minutes on each side or until desired degree of doneness is reached. Cut filet diagonally against the grain in very thin slices and keep warm. In a saucepan add marinade, bring to a boil. Stir occasionally, and cook for approximately 2 minutes. Serve with filet slices. Serves 4.

Cajun Steak

4 (4 oz.) emu steaks
¼ tsp. paprika
¼ tsp. garlic powder
¼ tsp. dry mustard
¼ tsp. ground sage
¼ tsp. ground cumin
1/8 tsp. pepper
¼ tsp. onion powder
1 tsp. low fat margarine, melted
1 tsp. parsley flakes
1/8 tsp. garlic powder
2 or 3 drops of hot pepper sauce

Combine the


first 8 spices on waxed paper. Coat both sides of steaks. Grill on outdoor grill or broil in oven 4 inches from broiler. Turn once. Prepare sauce of margarine, flakes, garlic powder and hot sauce. Spoon over steaks before serving. Serves 4.

Grilled Emu Steaks

4 emu fillet
½ can frozen lemonade
¼ can water
2 tsp. minced onion
1 clove garlic, minced (or to taste)

Mix together the lemonade, water, minced onion and garlic. Marinate the steaks for 2 to 3 hours. Cook on grill to desired doneness. Serves 4.


Teriyaki Emu Steaks

1 (16 oz.) emu pan fillet
2/3 c. soy sauce
¼ c. salad oil
2 Tbsp. Grandma’s unsulfured molasses
2 tsp. ginger
2 tsp. dry mustard
6 cloves garlic, minced

Mix all ingredients together except for fillet. Add fillet and marinate overnight, turning at least once. Grill to desired doneness. Slice and serve. Serves 4.

KABOBS

Emu Steak Kabobs

12 ox. Emu steak cut into 1 inch cubes
2 Tbsp. soy sauce
2 Tbst. Honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
8 cherry tomatoes
4 large mushrooms, cut in half
1 green bell pepper, cored, seeded and cut into 8 squares

In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red pepper flakes. Mix well. Add emu; stir to coat. Cover with plastic wrap and refrigerate for 1 to 2 hours, stirring occasionally. Using four 10-inch metal skewers, alternately thread emu, tomatoes, mushrooms and bell pepper. Grill 2 inches from heat turning 2 or 3 times until meat is medium-rare (or cooked to taste) and vegetables are lightly browned, about 10 minutes. Serve immediately. Serves 4.

Waller Kabobs

2 lb. emu fan filets
2 1040 Onions
3 green bell peppers
2 red bell peppers
2 Italian zucchini
1 pint Italian dressing
1 Tbsp. coarse ground pepper

Cut the filets into approximately 1 ¾ to 1 ½ inch cubes, place cubes in a bowl and add Italian dressing covering the cubes. Marinate in refrigerator for about 2 hours. Cut the onion and bell peppers into slices to match the cubed filet. Slice the zucchini into about 3/8 to ½ inch thick slices. Remove the cubed filets and sprinkle with the coarse ground pepper. Slide the filets and vegetable onto skewers alternating the pieces into slices for color variation. Place over grill, marinating with fresh Italian dressing to keep the meat moist. Rotate the kabobs until the vegetables are done. Remove from grill and serve. Serves 8 to 10.

BURGERS

You can use ground emu the same way you use very lean ground beef.

Emu Burgers

1 ½ lb. ground emu
½ c. non-fat dried milk
2 Tbsp. water
1 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 tsp. onion powder
½ tsp. garlic powder
1 tsp. liquid smoke, optional

Combine all ingredients with the ground emu and mix well. Shape into patties and grill. Serves 6.

Deviled Emu Burgers

2 lb. Ground Emu
¾ c. Italian Salad Dressing
3 Tbsp. Dijon-style mustard
½ c. finely chopped green onions
½ c. emu egg or 2 chicken eggs
1 c. plain dry bread crumbs

In a small bowl, combine the dressing and mustard. In a large bowl, combine the ground emu, onions, eggs, breadcrumbs and ½ cup of the dressing/mustard mixture. Shape the meat into 8 patties. Grill or broil burgers, turning once and brushing occasionally with reserved dressing mixture, until desired doneness is reached.
Serves 8.

Emu Cheeseburgers

2 lb. ground emu
2 c. Cheddar cheese, finely grated
1 package Ranch Dressing Mix

Place the meat into a bowl and pour the Ranch Dressing Mix on top. Use two forks to cut the dressing mix into the meat. Add the cheese and blend with the forks. Do not over mix. Use ½ cup of mix per patty. Form 8 patties. Grill over medium heat until the juice runs clear. Serve with your favorite garnishments. Serves 8.

About the Author

ABOUT THE AMERICAN EMU ASSOCIATION
Founded in 1989, the AEA is a nonprofit organization of breeders, producers and marketers of emu meat, oil and other food by-products.
Source: American Emu Association
Contact: Myra Charleston
Ph: 1-541-332-0675 email: info@aea-emu.org
Website: http://www.aea-emu.org

 

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  • how to choose the leanest cuts of meat for healthy eating

  • how to choose the proper cooking oil

  • how to cook a lobster

  • how to cook a really crispy duck or chicken

  • how to cook for a healthier you

  • how to cook for a vegetarian this holiday season

  • how to cook hot oil fondue

  • how to cook perfect pasta everytime

  • how to cook turkey on natural gas grills

  • how to cook without water

  • how to create the perfect backyard barbeque

  • how to cut a cake

  • how to deep fry a turkey

  • how to design the ideal kitchen

  • how to easily make sourdough french toast like cracker barrel

  • how to eat well on a tight budget

  • how to enjoy the season easy tips and delicious recipes

  • how to get the fresh juices you need

  • how to grill the perfect steak

  • how to host a memorable july 4th barbecue and have fun too

  • how to host thanksgiving dinner and enjoy it anyway

  • how to keep your fat low for a healthier eating lifestyle

  • how to make an omelet

  • how to make a cajun roux

  • how to make a seductive chili

  • how to make a tantalizing white lightening chili

  • how to make a traditional spanish tortilla

  • how to make beer

  • how to make chipotle chiles at home

  • how to make pumpkin puree

  • how to make sausage and cornbread cabbage rolls

  • how to satisfy summer time fresh tomato cravings today

  • how to select and prepare shrimp

  • how to shop smart for a healthy lifestyle

  • how to stay sane on turkey day

  • how to teach your children to cook

  • how to throw a fondue party

  • how to use herbs in your meals

  • im a work at home mom but i still use my crock pot

  • index

  • indian tandoori cooking

  • indoor grills featured in steven raichlens newest book

  • indoor grills featured in steven raichlen s newest book

  • information on raw juice therapy

  • instant fondue just heat and serve

  • in grandmas kitchen part i

  • in praise of the humble salad

  • is this the year to simplify christmas dinner

  • is your cookware poisoning you

  • is your italian olive oil really italian

  • is your recipe safe

  • italian cuisine a trip to the island of sardinia

  • italian cuisine in the heart of tuscany

  • italian cuisine more than pasta

  • italian minestrone soup

  • italian osso bucco recipe

  • italian prosciutto and cantaloupe appetizer

  • italian recipes how about a dinner in rome

  • italian sweets

  • i need some pots and pans to cook in what should i buy

  • jack daniels tips for the summer grill

  • jamaican jerk chicken

  • japanese cuisine

  • just like kfc potato salad well almost try this delicious copy cat on your family and see if they can tell the difference

  • kicking up the flavor of vegetables with dry rubs

  • kids party food

  • kid friendly pizza party recipe

  • kid recipe

  • kid recipes

  • kitchen design understanding the work triangle and kitchen layouts

  • kitchen equipment the right tools

  • kitchen knives why its important to test drive before buying

  • kitchen pantry

  • kitchen pantry a cooks secret weapon

  • kitchen survival recipe guide

  • kitchen survival shopping for ingredients

  • knowledge and creativity

  • learn everything about seafood

  • lets have a barbeque party

  • light calorie cooking how to cook low calorie foods which still taste fantastic

  • like an extra virgin

  • lobster was not always the king of seafood

  • looking for a great italian meatball recipe

  • lose weight with this healthy lean chicken salad recipe

  • losing weight during the holiday season

  • low carb 1 2 3

  • low carb christmas enchiladas

  • low fat low cholesterol baked tortilla chip with a mango salsa dressing

  • making a perfect spanish tortilla

  • making delicious fish and seafood part of your healthy diet

  • making do with less in the kitchen

  • making hamburger recipes is easy and fun

  • making homemade pasta for dinner tonight

  • making incredible sauces at home

  • making spanish paella the easy way

  • maple flavored smoked turkey

  • maximizing flavor and moistness in your holiday bird the perfect turkey

  • mays featured holidays and recipes

  • ma po tou tu bean curd with chili sauce

  • meal planning help meal one

  • memories and the comforts of food

  • meringue made simple

  • mexican family night menu

  • middle eastern cuisine

  • more joys of soy

  • more mead mlord irelands medieval banquets

  • mouth watering memphis style pork ribs

  • must haves for any at home chef

  • my barbecued chicken recipe

  • my cherry swirl cheesecake bake contribution

  • my mothers recipe box

  • my waffle iron

  • m ms royal orgasmic delight

  • m m s royal orgasmic delight

  • nature always right cooks never

  • need a new recipe

  • new york style cheesecake recipe

  • no holds barred kids cooking

  • nutrients and benefits of asparagus

  • oakcakes recipe

  • oatmeal apple raisin muffins

  • oil or butter they are both fat

  • okra the little veggie that could

  • old fashioned tomatoes

  • old fashion oatmeal cookie recipe

  • olive oil extra virgin or pure

  • olive varieties

  • once a month cooking

  • one bird the president didnt pardon

  • one chef or a bevy of chefs

  • onions fabulous superb perfection

  • orange and lemon ice an italian dessert treat

  • oriental chicken wings

  • paella recipe secret

  • pan frying shallow frying sauteing

  • parchment paper fish with butter sauce

  • parmesan wafers

  • party 911 pasta salad to the rescue

  • pasta recipes the very best in italian cuisine

  • pasta recipes three delicious easy recipes

  • peanut chicken

  • pear and walnut salad with roquette and parmesan

  • pecorino cheese an italian specialty

  • pesticides can we avoid them

  • pho viet nams national soup

  • pickles

  • pizza

  • planning a fondue party

  • planning a football party

  • planning dinner

  • planning healthy meals for yourself and your family

  • plan a chinese new year party to ring in the year of the monkey

  • plan the perfect wedding shower

  • pleasures of soup

  • poor mans beef stroganoff quick easy

  • potato and spinach quiche

  • prepare paella like a pro

  • preparing lobster tails

  • prime rib cooking times

  • product review gourmet to go

  • provence steak recipes

  • puerto rican cuisine

  • quick and easy recipe

  • quick guide to cheese

  • quick reference buying and storage guide for cheese

  • quick reference guide for buying storing and serving cheese

  • recipes from around the world right in your kitchen

  • recipe chocolate modeling clay

  • recipe for turning dreams into reality

  • reductions proving less is more

  • reductions proving that less is more

  • red pepper lamb kofta in a rogan josh sauce

  • regional cuisines of china

  • regional cuisine down home southern cooking

  • regional cuisine hunan cuisine

  • regional cuisine new england clam chowder

  • regional cuisine of china szechuan style

  • regional cuisine of india north indian flavors

  • regional cuisine of india tasting east india

  • regional cuisine of mexico

  • regional cuisine of the united states california style cooking

  • regional cuisine of the united states louisiana cajun cooking

  • risky fish the thrill of fugu

  • roast meat times and temperatures

  • roast rack of pork with grain mustard sauce

  • rockfish bessie

  • rotator

  • rowan jelly mountain ash pyrus aucuparia

  • russian beverages for russian brides in the us

  • russian cuisine

  • russian thanksgiving dinner mystery ingredients

  • safeguard your food

  • safe food handling for the holidays

  • salmon steak with apple and horseradish garnish

  • sauces for quick gourmet cooking

  • sauces used in asian cooking

  • sauce for pork

  • sauted eggs with pork mu xu rou

  • sauted family bean curd

  • save money the crock pot way

  • save time in the kitchen

  • save time in the kitchen cook pasta the way restaurant chefs do

  • sbiten russias traditional winter time beverage

  • school lunches the frugal way

  • scottish cuisine haggis

  • seafood fettuccine alfredo

  • seafood the healthy alternative

  • seasoning an oven

  • season your pans for non stick cooking

  • secret of light and fluffy biscuits and pancakes

  • selection of seafood recipes compliments of cafe hobson

  • serving guide for a fruit platter

  • shopping for ingredients for a well stocked kitchen

  • shop smart for a healthy lifestyle

  • sicilys great eggplant tomato stew

  • simple pepper salad with vinaigrette

  • simple tips for a stress free holiday entertaining from m amp m meat shops

  • slimming secrets from the kitchen

  • sneaking more fruit into your day

  • solaire gas grills are based on a unique cooking system

  • solving the 7 most common whole wheat bread baking mistakes

  • sorce the best information on ovens right here

  • sot suppe norwegian sweet soup for christmas

  • soul food

  • soups on

  • soup a meal in a bowl

  • soyabean curd recipe

  • so you want to go to culinary art school

  • spain europes new culinary hotbed

  • spanish food how to make spicy gazpacho soup

  • spanish food how to make the perfect paella

  • spanish food the perfect paella

  • special ingredients shark fins birds nest

  • spicy garlic shrimp

  • squid and calamari

  • strange cocktail combinations

  • strawberries anyone

  • strawberry jammed out

  • strawberry jamming again

  • substitutions for commonly used ingredients

  • summer basil pasta salad

  • super foods the 10 healthiest foods to eat

  • supporting local flavors

  • surviving the heat of the kitchen

  • sweet sour fish

  • sweet sour pork gu lao rou

  • swordfish how to buy store cook and enjoy

  • swordfish how to buy store cook and enjoy it

  • szechwan cuisine

  • tantalizing turkey

  • tasteful gift giving

  • teaching your children how to cook

  • teaching your child how to cook

  • texas cooking

  • thailands vegetarian festival

  • thai bbq or barbaque chicken recipes

  • the almighty beer can chicken

  • the applications of lead aprons

  • the art of the marinade

  • the best way to fight poor health is to make home cooking fast and easy

  • the big debate gas vs charcoal grilling

  • the demand for apron sinks

  • the essential eatingwell cookbook

  • the evolution of pizza

  • the french paradox

  • the fundamentals

  • the gentle art of frying

  • the gentle art of poaching

  • the greatness of gumbo

  • the history of chinese cuisine

  • the history of ketchup

  • the history of thai food

  • the latke high fiber recipes even your bubba would love

  • the lowdown on barbeque

  • the missing ingredient

  • the new cuisine spanish food today

  • the official parenting cheesecake recipe

  • the olive history and production

  • the original irish coffee

  • the perfect omelet te how to cook it

  • the perfect pizza tomato sauce

  • the popularity of humorous aprons

  • the potato one of austrias most consumed vegetables

  • the power of the meal

  • the regional cuisines of chinese cooking part 1 of 4

  • the return of the green fairy

  • the right grill for your barbecue

  • the role and challenges of the microbiologist in the foodservice industry

  • the scoop on soup

  • the secrets to successful cooking

  • the secret to cooking for a crowd

  • the secret to making perfect chili fit for a king

  • the secret to preparing the perfect paella

  • the skinny on legumes seeds and nuts

  • the skinny on oats oatmeal vitamins nutrition for skin care and bath products

  • the sophisticated gourmet

  • the soy of cooking

  • the stuff of poetry mead

  • the taffy pull a story and a recipe

  • the top 4 reasons why you should learn how to cook french food

  • the true hystory of tiramisu

  • the well stocked pantry a cooks secret weapon

  • the wonderful wok stir frying basics

  • the wonderful world of peanuts

  • the worlds best pickles

  • thicken that sauce

  • things you should consider when planning your thanksgiving celebration

  • tidbits of garlic

  • time savers for the kitchen

  • tips for cookie baking

  • tips for eating healthy this winter

  • tips for healthy eating with fruits and vegetables

  • tips for the summer grill

  • tips on buying steak online for the best summer barbeques

  • tips to buying food online

  • tips to entertaining a thanksgiving crowd

  • tis the season for the perfect bowl of texas chili

  • tomatoes and sweet onion with roquefort dressing

  • top 3 reasons why you need cookie recipes

  • top tips for good nutrition this thanksgiving

  • tortilla soup

  • to make ends meet

  • traditional cajun chicken wings

  • traditional meat entrees get a makeover going meatless

  • tradtional english afternoon tea

  • turkey gravy secrets revealed

  • turkey talk answers to 6 most asked questions

  • turkey the old fashioned way

  • turn your love of chocolate from a secret pleasure to a fun social event

  • twinkie trivia

  • two for one dinners turkey

  • understanding fats and carbs

  • unique cake decorating with flowers

  • unique gift basket ideas

  • united states regional cuisine

  • united states regional cuisine soul food

  • use h o l l y to beat christmas cooking stress

  • use spices to cook like a connoisseur on a paupers budget

  • use up those leftovers

  • using carrot juice for relieving constipation

  • using fish as part of a healthy eating plan

  • using safe food handling practices

  • valentine gifts from the heart

  • varieties of gourmet olives

  • veganism not as intimidating as you thought

  • vegetarian cuisine

  • vegetarian does not have to be all or nothing

  • vegetarian gourmet meatless makeovers

  • vegetarian potato soup

  • venison ideas for cooking a venison recipe a venison recipe link

  • versatile zucchini

  • view from my island the grand outing of the kitchen

  • washington bbq restaurant

  • water ionizers their many benefits

  • weight loss recipe tuna patties with dill sauce

  • weight loss with avocado walnuts and crispy bacon

  • weird foods of the world chinese

  • whats new and old with the pizza stone

  • whats so special about cinnamon

  • whats the thick on roux thickening soups and sauces

  • what are gift baskets

  • what do i have to do to become a good chef

  • what every kitchen needs

  • what exactly is cold smoking

  • what is in your blt

  • what is nouvelle cuisine

  • what makes amish food so special

  • what makes one dry rub or chili powder better than another

  • what to do one day before thanksgiving

  • what to do one week before thanksgiving

  • what to do thanksgiving day

  • what to do three days before thanksgiving

  • what to do two days before thanksgiving

  • what to do two weeks before thanksgiving

  • what to look for in a farmers market

  • what you need in a gourmet kitchen

  • when to wash your fruit

  • whine and dine

  • whisk your way to a perfect meal every time

  • why culinary education

  • why do make ahead recipes work so well to reduce your dinner party stress

  • why food safety

  • why you should eat lentil soup at least once a week

  • wine rack storage simple guides on choosing

  • with omelette pans breakfast meals always come out right

  • wok this way part 1 of 5

  • wok this way part 2 of 5 selecting a wok

  • wonderful holiday recipe ideas

  • would you like smore cooking smores indoors

  • your oven kitchen ally or public enemy number one

  • your six step guide to deep frying a turkey