Emu Steak in Red Wine

500gr Emu steak, chopped

70gr bacon rashers, chopped

150gr onion, chopped

1 clove garlic

10gr flour

30gr tomato paste

125ml red wine

125ml water

5gr beef stock, cube or powder

200gr small mushrooms, halved

10gr chopped parsley

• Combine bacon, onion and garlic in a shallow dish, cook for five minutes.

• Stir in flour, steak, tomato paste, wine, crumbled stock cube and mushrooms. Cover.

• Cook for 35 minutes or until steak is tender.

• Serve sprinkled with parsley.

Kentucky Races Ostrich Strips

(Serves 6)

2 lb Ostrich steak, cut into 1/2” thick slices

¼ cup Dijon mustard

1 tbsp. scallions, minced

2 tsp. Worcestershire sauce

Salt and pepper to taste

¼ cup brown sugar

¼ cup bourbon

1 clove garlic, minced

2 tbsp. Olive oil

• Place ostrich, brown sugar, mustard, bourbon, scallions, garlic and Worcestershire sauce in zip-loc bag.

• Refrigerate for 2 hours.

• Remove meat from marinade but do not discard the liquid.

• Heat oil and sauté ostrich until lightly browned.

• Drain any remaining oil.

• Add marinade, lower heat and simmer for a few minutes.

• Add salt and pepper to taste.

• Serve over rice or buttered noodles.

Emu Surprise

3lb emu meat, cut into 1-1 ½” pieces

2 cans cream of mushroom soup

½ can water

1 pkt dry onion soup mix

1 small jar cocktail onions, (drained & rinsed)

½ lb fresh mushrooms, sliced

1 cup dry sherry

Fresh ground black pepper

• Mix all the ingredients together.

• Bake covered for 3-3 ½ hours at 350  F.

• Serve over rice, noodles or in Timblac cases of puff pastry.

SOS

(Super Ostrich Stuff)

1 lb ground ostrich

1/8 tsp. cayenne pepper

1 tbsp. flour

8 oz milk

English muffins or fresh bread slices

1 tsp. beef fajita seasoning

¼ tsp. salt

3 tsp. vegetable shorting

Paprika

• Lightly brown ostrich in a non stick skillet.

• Add shortening, cayenne pepper, salt and flour.

• Stir until shortening has melted and flour is completely blended (no lumps).

• Once the mixture starts to bubble, add milk slowly, being careful not to scald yourself with the rising steam.

• Continue stirring until mixture slightly thickens.

• Spoon over toasted muffin or other type of bread.

• Sprinkle paprika over SOS.

• Serve hot.

Warm Emu Salad with Desert Lime Dressing

400gr emu fillet (finely sliced)

150gr Desert lime marmalade

York olive oil

4 field mushrooms

¼ cup fresh coriander (finely chopped)

½ cup pilgrim’s Balsamic Vinegar

2 gourmet lettuce

½ Spanish onion

100gr snow peas

2 Roma tomatoes (cut into wedges)

1 roasted red capsicum (finely sliced)

1 orange (segmented)

1 full clove garlic (roasted then sliced)

• Heat olive oil in pan, add field mushrooms and cook gently for 3 minutes on each side.

• Once cooked set aside.

• Place emu slices into pan, sprinkle over coriander, and add wild lime marmalade and balsamic vinegar and seal.

• Arrange all salad ingredients onto serving plates, top with cooked mushrooms and emu slices then drizzle pan juices over emu salad and serve.

Ostrich Steaks

4-4oz ostrich steaks

¼ tsp. garlic powder

1 tbs. Worcestershire sauce

¼ tsp. lemon pepper

½ tsp. salt

• Sprinkle spices and Worcestershire sauce over steak.

• After a high temperature has been reached on cooking surface, place steaks on a rack long enough to sear rack marks on the steak.

• Turn steaks ¼ turn to create diamond shape sear marks on the steak. Turn to the other side and repeat steps to create diamond shape sear marks on both sides of the steaks.

• Continue cooking on each side until the juices run clear or internal temperature reaches 155  F.

Ostrich Fillet and Prawn

1 kg ostrich fillets

½ kg green prawn cutlets

1 ½ cup rice

Asparagus spears

Low sodium soy sauce

• Marinate the ostrich fillets in soy sauce.

• Grill the fillets over a grill at a very high temperature until medium-rare.

• Grill the prawn cutlets.

• Serve over a bed of rice with asparagus spears on the side.