As a general rule, emu meat should be cooked to an internal temperature of 150 and 160 degrees F (66 - 71 C). This will cook emu steaks and roasts to "rare" or "medium rare." Longer cooking will cause it to become dry.

Grilling works well with these meats. They can also be roasted, braised, stir-fried and otherwise used in recipes, as you would beef.

Emu is good smoked, if you have a smoker. First soak in brine for at least two, but no more than six hours. It is especially good cold, after smoking.

Try marinating it for a couple of hours, refrigerated, in a little wine or stock and fresh herbs and garlic before cooking.

Add a dry rub on these meats, then let them sit in the refrigerator for a couple of hours before grilling. Here are two possible dry-rub combinations: cumin, different peppers and garlic; allspice, clove and ginger, perhaps some brandy.

You can also use prepared packaged spice mixes as a dry rub. Some possibilities: taco seasoning, Italian seasoning, fajita seasoning or honey- Dijon powder dressing.