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Also see Article on Emu
EMU FAN STEAK WITH GORGONZOLA AND WALNUT STUFFING
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
Emu Fan Steak
4 ounces Gorgonzola cheese, softened
2 tablespoons heavy cream
4 Emu Fan steaks, butterflied and lightly tenderized
3 cups flour
3 tablespoons cooking oil
1/2 cup coarsely chopped walnuts
1 tablespoon Madeira wine
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 chicken eggs, slightly beaten
Mix well the cheese, walnuts, cream and wine, set aside.
Salt and pepper the steaks.
Spoon 1/4 of the cheese mixture in the center of one half of the butterflied steak.
Brush around the edges of the filling with some egg.
Fold over and press the edges together to seal.
Carefully dip steaks on both sides in the flour, then in egg, then in the flour again.
Head 1/4 inch cooking oil in a large skillet over medium high heat.
Add the steaks, cook carefully, turning only once.
About 3 minutes per side or until golden.
Recipe courtesy of the American Emu Association
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