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Also see Article on Emu
EMU - CAJUN STEAK
Serves 4.
You can use ground emu the same way you use very lean ground beef. 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
Cajun Emu 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.
Recipe courtesy of the American Emu Association
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