Check a piece of meat for tenderness after 3 hours if not tender continue to cook another hour, you will want to add the vegetables with about 45 minutes to an hour before the stew is done.Cut the onion into eighths and peel and cut the carrots into 2 inch sections and peel the potatoes, leaving all small potatoes whole, cut any larger potatoes into smaller pieces. The AlphaGal Kitchen.

Emu Recipes Roasted Emu Roast. 1. I modified though it by adding some rosemary leaves to make it more aromatic in flavor. The steaks of fillets can be butterfly cut to ensure thorough cooking if a well done meat is desired.

Thoroughly sear the roast on all sides, about 2 minutes per side.

rosemary 2 Tbsp. emu roast 2 Tbsp. Trim any fat and sinew from the exterior of the roast, but don't discard it.

A Delicious, Naturally Low-Fat Red Meat. Sprinkle flour over the seasoned meat on all sides. Longer cooking will cause it to become dry. flavored vinegar (either balsamic or raspberry), ¾ stick unsalted butter, cut into small cubes (to reduce fat, use 2 Tbsp.

Add a dry rub on these meats, then let them sit in the refrigerator for a couple of hours before grilling. It is especially good cold, after smoking. Serves 8-10. 2.

Add olive oil and wine. As a general rule, emu meat should be cooked to an internal temperature of between 150 and 160 degrees F (66 - 71 C). Deglaze the pot with the wine and scrape the bottom. 2 Tbsp. Baste every 20-30 minutes with pan juices. All Rights Reserved.

Since emu meat is low fat and loses moisture quickly, it is best when cooked to a rare or medium rare doneness (145° to 160° F internal temperature as measured by a meat thermometer). Remove and silverskin and trim the emu rump. (When preparing fillets we suggest that you first cut them to no more than 1/2 inch thickness, brush with a little olive oil, add desired seasoning and grill, broil, or pan fry. Mix dry spices together. With between 45 minutes to an hour before the stew will be done (the meat should be pretty tender at this point, but not falling apart), add the vegetables and continue to stew until tender.Remove bay leaves and serve with fresh baked bread. parsley ¼ cup olive oil 2 cups red wine Mix dry spices together.

Grilling on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat. First soak in brine for at least two, but no more than six hours.

A Plus For The Health Conscious Consumer. Spread half of the spice mixture onto the roast and cover. Delicious grilled, broiled, pan fried, sauteed, roasted, sliced, diced or substituted in your favorite recipes. Marinade for 4-6 hours in the refrigerator. With only two grams of fat per four-ounce serving, emu meat is a heart-healthy alternative to conventional red meat. It responds especially well to sweet marinades made with honey, soy sauce, ginger, lemon juice and garlic.

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Heat the oil in stew pot and braise all sides of the meat, you may have to work in batches. Drop us a note so we can take care of it! salt ; 1 Tbsp. It turned out so good and yummy! 1 Emu full rumpGranulated garlicOnion powderSaltPepperFlour2 cups broth (emu or faux beef broth)1 cup hearty red wine2 Bay leaves1 Onion2 Carrots8-10 new potatoes (small)1 TBS  Olive oil1 TBS high heat oil (e.g. You can also use prepared packaged spice mixes as a dry rub. For health-conscious consumers who yearn for a succulent steak or a thick, juicy burger but want to avoid all that fat and cholesterol, there is another choice.