EMU SCALOPPINI WITH MUSHROOM SAUCE
See also: Article on Emu
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
Serves 4
1-pound emu steaks (1/4 inch thick)
½ teaspoon lemon pepper
½ stick of margarine
2 cups sliced fresh mushrooms
1 ½ cup chicken broth
1 medium onion, sliced
1 tablespoon lemon juice
1 tablespoon parsley, minced
Lightly pound the steaks until 1/8" thick.
Sprinkle with lemon pepper.
In a 12" skillet, melt 2 tablespoons of margarine over moderate heat. (Add more margarine as needed)
Sear emu steaks on both sides and transfer to a platter, cover with foil and keep warm.
Add remaining ingredients (except for parsley) to skillet.
Bring to a boil and boil uncovered; stirring frequently, until slightly thickened and vegetables are tender.
Pour over emu steaks.
Garnish with parsley.
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