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Ground Emu? Update

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It sounds as if it would be tough. I'm Aussie and don't like the sound if it.

Outdoor Girl:
So a pot roast method would be good, then.  Pot roasts tend to be lower cuts of beef that are made more tender by the method of cooking.  If it isn't for tonight, Morticia, maybe even a slow cooker method would work well.

Still would appreciate seasoning advice.

Emu is game - its not a white meat.

general consensus is to marinade and cook more rare than well.


I've cooked ostrich before, which may be similar.  It was very dark - closer to beef than chicken in taste and texture, and very, very lean. So it shouldn't be over cooked (which will make it dry) and it does well with a marinade to help keep moisture in.


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