Recipes

View some of our favourite dishes cooked using emu meat and eggs.

Emu Meat

Honey Soy Kebabs:

Ingredients

  • 500g Emu fillet (diced)
  • 1/2 cup honey
  • 1/2 cup soy sauce     
  • 2 cloves garlic (crushed) 
  • 1 tsp lime juice

 

 

 

Method

  1. Combine honey, soy sauce, garlic and lime juice in a bowl.
  2. Pour over diced emu and mix. Refrigerate overnight
  3. Thread the meat evenly onto bamboo skewers. (Optional is to add diced capsicum, pineapple or cherry tomatoes) 
  4. Heat pan over medium heat, cook skewers for 8 minutes or until full cooked, turning occasionally  

 

 Emu Ragu

 Slow cooker

Ingredients

  • 1kg emu fillet diced
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 1 onion (diced)
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 800g crushed canned tomatoes
  • 1 cup red wine
  • 2 cups beef stock
  • 1 tsp each dried thyme, oregano, basil
  • 3 bay leaves
  • 500g pasta of choice

Method

  1. Turn slow cooker on high add olive oil, garlic, onion, carrot and celery allow to heat through.
  2. Add the emu meat and allow to brown slightly. Add dried herbs
  3. Add in the tomotoes, wine and stock and allow to come to a simmer before turning back to low and leaving to cook for 6-8hrs
  4. Serve with pasta of choice.

 

 Emu Stroganoff

 (Slow cooker)

Ingredients

  • 600g Emu Fillet (diced)
  • 2 Tbsp olive oil
  • 40g butter
  • 1 brown onion
  • 2 cloves garlic
  • 1tsp mustard powder
  • 2 cups beef stock
  • 300g mushrooms sliced
  • 150ml sour cream

 

Method

  1. Heat oil and butter in cooker on high, dice onion and garlic and add to cooker, leave for 5-10 mins.
  2. Add meat and leave to brown stirring occasionally.
  3.  Season with salt and pepper, add mustard powder and beef stock. Leave to cook on high for 4hrs or low for 6-8hrs
  4. When about an hour off serving add in mushrooms and sour cream 
  5. Serve with pasta or rice

Emu Eggs

Emu Egg Quiche

  

Ingredients:

  • 1 sheet puff pastry
  • 1 emu egg approx. 550g
  • 1/2 cup milk
  • 1 tsp salt pepper
  • Optional additional flavorings, bacon, tomatoes, chives, cheese, onion

 

 

 

Method

  1. Preheat oven to 220C, place puff pastry sheet into square baking dish.
  2. In a bowl whisk egg and milk until fully combined, add salt/pepper and any additional flavorings.
  3. Pour into baking dish. Bake for approx. 20-25 minutes (until golden brown on top and bounces back when gently pressed in centre.

Note: To make mini quiche simply cut puff pastry sheet into 9 squares and place into a muffin tray, before spooning in egg mixture.

           

 

Baked egg Custard

Ingredients:

  • 1 emu egg (approx. 500g)
  • 2 tsp vanilla extract
  • 800ml milk
  • 120g sugar
  • Ground nutmeg to dust

 

 

 

 

 Method

  1. Preheat oven to 170C
  2. Beat egg and vanilla together lightly (do not allow to become too frothy)
  3. Place milk in pan with sugar over low heat, stir to dissolve sugar. Heat to just below boiling, then pour in milk and stir to combine
  4. Strain through sieve into a baking dish. Sprinkle with nutmeg.
  5. Bake for 30-35 minutes (should still wobble slightly)
  6. Serve hot or chilled