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The Last Page

featured recipe for July/August 2001 newsletter

Swiss Emu Rolls
from Red Oak Farm

2 thin slices Swiss cheese

4 emu fan steaks (4 ounces each)

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.