About Us

Our Products


Farming Information

Activity & Teacher

Kid's Page

Recipes from Our Kitchen

Special Offers

Our Friends

Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258

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.

Bookstore Bones Claws The Egg Basket Fat Feathers Leather Livestock Meat Oil Products