For health-conscious consumers who yearn for a succulent steak or a thick, juicy burger but want to avoid high fat and cholesterol, there is another choice. Similar in taste and texture to lean beef, red emu meat has more protein and less calories and sodium than most other red meat. Emu meat is a heart-healthy alternative to conventional red meat.

The tenderest cuts of emu meat are the fan filet and top loin. Since emu meat is low fat and loses moisture quickly, it is best when cooked to a rare or medium rare doneness (145º to 160º F internal temperature as measured by a meat thermometer). For those who prefer meat that is well done, a moist heat cooking method is recommended.

Emu meat adapts well to many recipes. Because of its mild flavor emu meat accepts most seasonings. It responds especially well to sweet marinades made with honey, soy sauce, ginger, lemon juice and garlic. Grilling on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat.

Mix dry spices together. Spread half of the spice mixture onto the roast and cover. Marinade for 4-6 hours in the refrigerator. Remove the roast and place into a roasting pan. Preheat oven to 350º F. Re-season roast with remaining spices. Add olive oil and wine. Insert meat thermometer in thickest part of roast and bake for 1½ to 2 hours or until thermometer reaches 160º. Baste every 20-30 minutes with pan juices. Serves 8-10.

Marinade emu steaks overnight in refrigerator in soy sauce, lime juice and ginger. Cut emu steaks in ½-inch strips; place on plate and cover. In microwave, cook on medium setting for about 6 minutes or until done. Place meat on rice to serve. Serves 3-4.

Mix together marinade ingredients. Cut emu fillet into cubes. Marinade meat for 1 hour in refrigerator. Thread meat onto bamboo skewers (previously soaked in water for 10 minutes). Broil or grill over hot coals, brushing with marinade, until done. Serves 4.

Crush spices and garlic together. Rub mixture liberally over fillets, coating thickly. Refrigerate for one or two hours. Heat olive oil in pan; when hot add fillets and sear on all sides. Transfer to baking dish and cook in a hot oven (450º F) for 8-12 minutes. Remove from baking dish and allow meat to set by standing in a warm place for 15-30 minutes. Slice diagonally, fan on serving plate and serve with Balsamic Jus Sauce.

Boil stock, wine and red currant jelly together until mixture thickens and is reduced by one-third. Whisk in butter cubes or butter sprinkles, a few cubes or tablespoons at a time. Add balsamic vinegar.

Lightly grease a large casserole.
Saute carrot until tender. Add onion, garlic, celery and green pepper until tender. Add mushrooms, orange, orange juice, water and oregano. Simmer 30 minutes, stirring occasionally. Place emu steaks in casserole. Cover with sauce. Bake covered at 350 degrees for 1 hour. Serves 4.