FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesOstrich & Emu >  Emu with Gorgonzola/Walnut Stuffing

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

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

Ingredients

    • 4 ounces Gorgonzola cheese, softened
    • 2 tablespoons heavy cream
    • 4 Emu Fan steaks, butterflied & 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
     

Directions

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
 

RELATED RECIPES

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

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com 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.
 

FoodReference.com Logo

 

Popular Pages