Emu’s are unusual flightless birds, standing around 190cm tall. They may not be able to fly, but boy can they run! Emu’s can reach paces as fast as 50km per hour, and often challenge cars to a race down the highway! Some People might find the idea of eating Australia’s national animal a little hard to stomach, but it is a great alternative to beef. Although an Emu is technically a bird, it actually falls into the red meat category. It is just as tender and has a very similar taste to beef. Emu meat holds the best properties of both poultry and red meat. It contains almost double the amount of iron to beef, while still remaining low in fat, calories and cholesterol. It’s super healthy and is probably one of the best meat options on the market. So the next time you are thinking of buying beef, why not give Emu a go! What’s more Aussie than cooking an Emu sausage on the barbie! ... Click here to watch the video
HOWEVER, on the South Asian subcontinent emus a farmed and adaptable to a wide range of geographies. The meat is used in regional menus and given that Australians are FUSIONfoodies there are lots of reasons to EAT MORE EMU in Australia.
IN TASMANIA
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Emu Egg Fry || Healthy Emu Egg Recipe By 106 Years Old Granny
Emu Bird Curry( ఈము కర్రీ )
The meat needs time to cook, so as to make sure that it is well cook & tender.
How to cook emu bird recipe - Emu meat curry - Country Foods An emu is the second largest (surviving) flightless bird which is native to Australia and The meat is a finely textured red meat similar in taste to beef. It has considerably less fat content than beef and is high in protein and nutritional value.
Emu meat will readily accept marinades within 30-60 minutes. Longer marinating is also acceptable. Since emu is a low fat red meat the cooking methods used need to be modified accordingly. For the best flavour and tenderness cook on med-high heat searing in the natural juices. The steaks of fillets can be butterfly cut to ensure thorough cooking if a well done meat is desired. Take meat off the heat before the pink is out of the middle. Emu meat will continue to cook after removal from the heat, so let the meat set for several minutes before cutting. Always cut against the grain of the meat.
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Lemon Myrtle Emu
with Emu Floss and
Bush Tomato Chutney
Recipe by Sara Oteri
Steps
Preheat oven to 180C.
For the emu fillet, season well and
rub the lemon myrtle into the meat.
Set aside to marinate for 30 minutes.
Heat oil in a pan and sear the emu on both sides.
Transfer the fillet to the oven and
cook until medium, about 5 minutes.
Remove from oven,
cover and set aside to rest
To prepare the emu floss, place
1 tbsp oil in a pan and set over high heat.
Sear the meat in the hot pan until caramelised.
Remove from heat and shred the meat to make long strands.
Heat remaining oil to 180C and shallow fry
meat strands until crunchy, about 30 seconds.
Drain, season and set aside on paper towel.
For the chutney, toss bush tomatoes in a
small pan with oil until tomatoes have blistered.
Add water and simmer uncovered until tender.
Add sugar and vinegar and simmer until
reduced and season to taste.
When tomatoes have softened, remove from heat, set aside.
For the macadamia crumb, toast nuts in the oven
until golden and transfer to a food processor.
Pulse the machine until the nuts resemble a chunky crumb texture, set aside.
To assemble, slice emu into 1cm slices and place on a plate. Sprinkle macadamia crumble over the emu
and around the plate.
Drizzle chutney around the plate and garnish
with emu floss and lemon myrtle flowers.
Ingredients
• 1 kg of Emu neck
• Half a pumpkin
• 1-2 ltr chicken or vegetable stock
• ½ – 1 cup red wine, or port
• 3-4 cloves garlic, peeled and sliced thinly
• 1 onion
• Flour, Salt and Pepper to taste
• Small quantity of fat or oil to fry
• Recommended seasoning: Garam Masala; Golden Syrup
Cut the pumpkin into roasting sized portions, removing the pumpkin skin and layer these into the base of an enamel roasting pan, one with a lid suitable for the fire oven.
Mix flour, salt and pepper together to coat the emu neck joints generously.
Heat a small quantity of oil or fat in a frying pan, amount dependent on amount of flour used. We are looking to consequently form a gravy rue from the remaining seasoned flour and fat.
Brown the emu joints, turning them till the coating flour is browned satisfactorily. Setting them aside when browned, on top of the cut pumpkin bed.
Slice or chop your onion into pleasing sized pieces and in the fat and residual flour in your frying pan, fry off your onion and sliced garlic cloves.
Add any remaining seasoned flour, that used to flour and season your emu joints and brown this in the oil or fat, adding more oil if required to form a rue as with a gravy base.
Once a satisfactory colour is achieved, make your gravy by adding the vegetable stock and red wine or port to flavour. You may also add parisian essence to achieve the desired browning if you feel the colour is too light.
Taste your gravy, and flavour as desired. A flavouring with Garam Masala and a tablespoon of golden syrup/brown sugar or molasses can also enhance the dish..
Salt and Pepper to taste.
Pour your gravy over the neck joints and place the dish into the fire oven, lid on. A moderate to slow oven is desired and place the dish away from any flame.
As this is a slow cooking dish and emu a meat that requires a moist cooking environment, it is best if you check the dish each hour, turning the joints into the gravy to prevent burning or drying out. Cook this dish for 3 hrs or more, in a cooling oven.
Serve with winter vegetables or warm salad and crusty bread. Delicious!!!
The Pumpkin will break down somewhat during the slow cooking process and help to flavour and create the delicious gravy around your emu joint. Many guests who normally do not enjoy the unique flavour of pumpkin, comment on how when served in this manner they find it not only palatable but delightful.
The meat should fall easily away from the bone and this is a dish where we encourage sucking on the remnant bone joints and lots of licking of fingers – best served with a great red wine.
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