| |
It may seem
odd to hear of a red meat being touted as a health food; but the emu
industry is doing exactly that, and with good cause. “Many consumers have
been instructed to give up red meat because of cholesterol, but since emu is
low in saturated fats, as well as being packed with the vitamins and
minerals needed by those with immune deficiencies, it is an excellent health
choice, “ said Charles Ramey, AEA president. Recognized as Heart Healthy™ by
the American Heart Association, emu ranked best in 15 out of 20 essential
nutrients in a USDA funded study at the University of Wisconsin.
The results of this research have brought emu to the forefront of
alternative meat choices, but the market remains minute compared to standbys
like beef or turkey. Last year Americans consumed an estimated 300,000
pounds of emu, this year consumption is estimated at over half a million
pounds. “The cattle industry deals in tons, we deal in pounds,” laughed
Ramey. Ramey went on to say that the American Emu Association receives calls
periodically from consumers looking for the lean red meat. “We either
provide them with a list of companies that can handle their request, or
provide their contact information to the companies” said Ramey.
Emu meat is available either vacuum packed or fresh. It may be mail-ordered
from individual producers or can be found at retail in specialty food
stores, health food stores and retail establishments around the country.
According to AEA, emu is deep red colored meat with no marbling. Because it
is very lean, there will be little to no shrinkage during cooking. A moist
heat and shorter cooking time is recommended.
For additional information about emu meat and where it can be found, contact
the American Emu Association at 541-332-0675 or check out their web site at
www.aea-emu.org.
Heart Healthy Meat Loaf
2 pounds ground emu
½ cup oatmeal
1 chicken egg
½ cup water
1 tablespoon Worcestershire sauce
¼ teaspoon paprika
½ cup minced onion
½ cup minced bell pepper
Mix all ingredients by hand in large bowl. You should have a very moist
mixture. Pour into casserole and bake covered at 350° for 45 minutes. Remove
lid and bake an additional 10 minutes. Serves 6.
Emu Scaloppini with Mushroom Sauce
1-pound emu steaks (1/4 inch thick)
½ teaspoon lemon pepper
½ stick of margarine
2 cups sliced fresh mushrooms
1 ½ cup chicken broth
1 medium onion, sliced
1 tablespoon lemon juice
1 tablespoon parsley, minced
Lightly pound the steaks until 1/8" thick. Sprinkle with lemon pepper. In a
12" skillet, melt 2 tablespoons of margarine over moderate heat. (Add more
margarine as needed) Sear emu steaks on both sides and transfer to a
platter, cover with foil and keep warm. Add remaining ingredients (except
for parsley) to skillet. Bring to a boil and boil uncovered; stirring
frequently, until slightly thickened and vegetables are tender. Pour over
emu steaks. Garnish with parsley. Serves 4.
###
|
|
