EMU’S THE RAGE IN CAJUN COUNTRY
Need a little spice in your life and variety in your menus? Why not let the good times roll with a Cajun flair and emu meat on the menu?
Because of its mild flavor, emu meat adapts well to Cajun cuisine and accepts those great hot spices with grilling or pan-frying.
Choosing good quality emu meat is relatively easy, it must be a deep red, should be vacuum packed or offered fresh. Emu meat can be either bought in health food stores, specialty meat sections or ordered through individual emu producers, found on the American Emu Association Website (http://www.aea-emu.org) or by calling 208-983-7928.
Louisiana chef extraordinaire Dale Bourgeois guarantees the following recipes for good taste and as great Cajun cuisine.
1-3 emu fan fillets ( 1 fan per 2 quests)
Cut each emu fan filet in half length-wise to make two fillets of the same size. Season with Montreal Steak seasoning liberally on both sides. Add two tablespoons of olive oil to a non-stick skillet and set on medium high heat.
Cook fillets to medium rare to almost medium turning only twice (cooking longer will only dry out the meat and make it chewy). Can be served with steamed fresh green beans with garlic butter, grilled mixed vegetables or mashed potatoes mixed with sour cream, crushed crispy bacon bits and black pepper.
Stir-fry meals are all the rage these days, good fresh vegetables and nutritious meat make this a meal your friends and family cannot refuse – plus, it’s quick and requires little prep time.
2 tablespoons Virgin olive oil
To slice meat thinly – place meat in the freezer compartment until firm. Using a very sharp knife slice across the grain as thin as possible. To tenderize further take the meat at each end and stretch a bit gently as not to tear the meat.
Heat oil with salt in wok of large skillet. Add garlic and stir-fry until garlic is tender. Add seasoned emu strips and stir-fry until no longer pink, remove and set aside. Add onion and cabbage and stir-fry for 1 to 2 minutes. Pour in broth and soy sauce. Bring liquid to boil, add partially thawed vegetables. Stir broth-vegetable mixture to blend. Cover and steam 3 to 4 minutes or until vegetables are tender. Add emu meat and tomato strips, stir-fry for about 30 seconds. Add dissolved cornstarch and continue stirring until thickened. Spoon over hot cooked rice or angel hair pasta.
Should serve 4-5.
For a recipe that will keep them coming back for more, try these muffins. They are quick, easy, and can be made in advance.
Cajun Emu Muffins
1 1/2 pounds of ground emu
Mix together all ingredients, except bread. Cut the crusts off very fresh bread slices. Butter 1 side only; with buttered side down, line muffin tins with bread slices, making sure you don’t break the bread at the bottom. Fill each muffin cup with a good tablespoon of emu meat mixture. Bake at 350F for 30 minutes. They can be frozen, then reheated, or can be served cold.
For more information or questions, please contact Bourgeois at (318) 235-5640. So for a little spice to life try some of these delicious Cajun recipes
More Questions or comments? Contact the American Emu Association at 208-983-7928 or visit AEA’s Web site at www.aea-emu.org.