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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258
owners@redoakfarm.com

Copyright 1998 -2012
All Rights Reserved
Red Oak Farm
Revised: almost weekly

 

 

This is actually one of the first recipes Momma (Miss Billie) and I did together with emu meat.

 

Emu Scaloppini with Mushroom Sauce

  • 1 pound emu fan steaks (1/4 inch thick)
  • 2 cups sliced fresh mushrooms
  • 1 1/2 cup chicken broth
  • 1/2 teaspoon lemon pepper
  • 1/2 stick of margarine
  • 1 medium onion, sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley, minced

Cut emu into 4 to 6 pieces, and lightly pound 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.   Serves 4.

 
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