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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

 

Swiss Emu Rolls

  • 2 thin slices Swiss cheese
  • 2 emu flank steaks tenderized and cut in half
  • 1 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter or margarine
  • 3/4 cup beef broth
  • 1/4 teaspoon dried oregano
  • Chopped fresh parsley for garnish.

Tenderize emu flank steaks to about 1/4 inch thick.  Cut each cheese slice in half, lay 1 half on each tenderized emu steak.  Starting at short end, roll up steaks with cheese in center and tie securely with string.

Combine flour and pepper in a gallon zip lock bag, mixing well.  Add steaks and toss, coating well.  

In a deep skillet, melt the butter.  Add the steaks and sear quickly.  Add broth and oregano.  Bring to a boil, then reduce heat to medium-low.  Simmer for 10 minutes or until sauce has thickened.  Place rolls on serving plate, remove strings, pour sauce over rolls.  Garnish with the parsley.
Serves 4.

 

 
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