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Where to buy emu meat

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Emu Adds Flair to Mexican Dishes!
Recipes from the American Emu Association

Mexican Cornbread Casserole

1 lb. ground emu meat
2 tbsp. chopped green chilies
1 15-ounce can cream corn, divided
1 6-ounce package cornbread mix
1/4 chopped onion
1/2 cup egg substitute
2/3 cup skim milk
1 cup grated non-fat cheddar cheese

Preheat oven to 425. Brown meat, onion and chilies in skillet. Set aside. Combine egg substitute, one cup corn and the milk with the cornbread mix. Stir until moistened. Pour half the batter in a 9 x 9 inch baking dish sprayed with cooking spray. Top with meat mixture, cheese and the remaining corn. Pour remaining batter on top and bake for 25 to 30 minutes. Serves six.

Emu Enchiladas Fantastico!

1 lb. ground emu
1 Tbsp. oil
4 ounces green chilies, drained and finely chopped
1 small onion, finely chopped
1/2 cup grated cheddar cheese
1 can tomato sauce
1 can enchilada sauce, mild or hot
1 can cream of mushroom soup
1/2 tsp. cumin
1 tsp. chili powder
1 doz. corn tortillas
Oil for frying
1 cup grated cheddar cheese

Brown ground emu with 1 Tbsp. oil, green chilies and onion and drain. Add _ cup cheddar cheese. In a saucepan, cook tomato sauce, enchilada sauce, mushroom soup, cumin and chili powder until well combined. Soften corn tortillas in oil. In each tortilla, spoon ground emu mixture and roll. Put in a 9x13 baking dish. Pour sauce mixture over top. Sprinkle with cheese. Bake at 350 degrees for 25 minutes or until bubbly.

More Questions or comments? Contact the American Emu Association at 208-983-7928 or visit AEA’s Web site at http://www.aea-emu.org.