FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesOstrich & Emu >  Emu, Apple Stuffed Emu Fan Steak

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

Also see Article on Emu

EMU - APPLE STUFFED EMU FAN STEAK

Serves 6.

Emu meat is available either vacuum packed or fresh.  It may be mail-ordered from individual producers or can be found at retail in specialty food stores, health food stores and retail establishments around the country.   According to AEA, emu is deep red colored meat with no marbling.  Because it is very lean, there will be little to no shrinkage during cooking.  A moist heat and shorter cooking time is recommended. 
     For additional information about emu meat and where it can be found, contact the American Emu Association at 541-332-0675 or check out their web site at www.aea-emu.org

 

Apple Stuffed Emu Fan Steak

    6 emu fan steaks, cut 1½ inches thick
    1 cup beef broth
    4 tablespoons butter
    1 8 ounce package seasoned stuffing mix
    1 tart apple, pared, cored and chopped
    1 green pepper, cored, seeded and chopped
    1 tablespoon wine vinegar
    2 teaspoons instant minced onion
    2 tablespoons cooking oil
    1 cup water
     

Directions

Grease a 2 quart casserole. 

Preheat oven to 350.

Cut a pocket in the thick end of each steak.  Be careful not to cut too far.

Mix together the stuffing mix, broth, apple, green pepper, butter, vinegar and onion. 

Spoon mix into the steaks and fasten with wooden toothpicks or skewers.

Turn the remaining stuffing mixture into the greased casserole. 

In skillet brown the steaks on each size and move to casserole.  Add water. 

Bake, covered, in 350 oven for 1 hour. 
Uncover for the last 10 to 15 minutes of cooking.  
 

Recipe courtesy of the American Emu Association -  www.aea-emu.org
 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages