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Also see Article on Emu


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


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


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 -

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