Emu Marinades
Marinades & Dressings


Emu provides an excellent source of low fat, low cholesterol, low calorie, high protein meat for your table and palate. Properly prepared, Emu tastes like beef without the fat.

Emu is not aged as are most other meat products you buy. Odd, but true, if beef or pork is tough, it may be that it is fresh and not aged. Most meat products need to be aged to be tender. That aging occurs naturally in the marketing process in which meat is held chilled, but unfrozen, for several days or weeks before you purchase it. Because Emu is frozen immediately after processing, it has not been aged. It is recommended that Emu be thawed under refrigeration and may be held 3-7 days before preparation to allow for aging.

Lean meat takes less time to cook than fat meat since there is less fat to dissipate heat through evaporation. (Remember your last "evaporating hamburger patty ..... the one that shrank to half its original size?) Therefore, watch your cooking time closely until you are familiar with this wonderful healthy meat. Cooking at a slightly higher-than-normal temperature than for beef is desirable, searing the juices in. When Emu starts to "sweat," turn it over and, when it starts to "sweat" again, it is done. Emu is best when not overcooked.



5 lb. Emu fillets, steaks, roast 1 c. oil

½ t. red wine vinegar

1-1/2 c. red wine

½ t. dried marjoram leaves

½ t. dried savory leaves

½ t. dried basil leaves

2 cloves garlic, crushed


3 lb. Emu fillets, steaks, roast

1 c. soy sauce

6 T. water

½ c. dry sherry

¼ c. oil

6 cloves garlic, crushed

1-1/2 T. fresh ginger, grated

4 lb. Emu fillets, steaks, roast
1 c. oil
1 c. white wine
1 c. fresh lime juice
5 cloves garlic, crushed
1 T. marjoram, crushed

3 lb. Emu fillets, steaks, roast
3 c. beer
1 c. catsup
1 c. onion, chopped
¼ c. sugar
¼ c. lemon juice
4 T. Worcestershire Sauce
1 t. paprika1 t. chili powder