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


You are here > Home > Recipes

Meat RecipesOstrich & Emu >  Emu, Cajun Steak



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


Also see Article on Emu


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

Cajun Emu Steak Recipe


    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

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and 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.



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



Popular Pages

Free Food Magazine Subscriptions