It's an emu, JONG! (or Bob, Bob, did you see the size of that chicken?)

For flightless birds, emus sure seem to get around

By Sean D. Hamill
Special to the Tribune
Published November 24, 2004

As authorities continued searching Tuesday for an emu believed to be wandering the North Shore, authorities said they were investigating whether someone dumped the birds near the Skokie Lagoons.

After two emus were captured Monday--one in Glencoe, the other in Winnetka--an Elmwood Park police commander told Glencoe police that his officers had an encounter of their own with four of the large birds over the weekend.

The emus were in the back yard of an apartment building Saturday, said Elmwood Park Police Chief Thomas Braglia.

As an officer peered over the 6-foot yard fence, he found himself face-to-face with one of the emus, Braglia said.

"It scared him half to death," he said.

A resident of the apartment building told police the birds belonged to his brother-in-law, who had planned to take them to Kenosha, but his truck had broken down.

After agreeing to put the birds in a garage, where police thought they would be more secure, the man promised to remove the birds Sunday, Braglia said.

About 11 a.m. Monday, Glencoe police began getting calls about three emus running loose near the Skokie Lagoons.

Eventually, two of the birds were caught, but there was a report Tuesday of a third emu in Winnetka near the lagoons.

Guy Johansen, field supervisor for Cook County Animal Control, believes the Elmwood Park and North Shore emu incidents are no coincidence.

Braglia said his officers have tried without success to interview the two Elmwood Park men.

Johansen plans to search the lagoons Wednesday by boat for the emu. He said the birds like to hang around the edge of muddy waterways.

If it can be proved that the birds were dumped there, the culprit could face charges of abandoning animals in a forest preserve, which is punishable by up to a $1,000 fine and 6 months in jail, Johansen said.


Copyright © 2004, Chicago Tribune

Just in time for Thanksgiving. Any good emu recipies out there?

Quote:

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Originally Posted by Viva

Just in time for Thanksgiving. Any good emu recipies out there?

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If there are, I'm sure they'll be posted. :rolleyes:

Quote:

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Originally Posted by Viva

Just in time for Thanksgiving. Any good emu recipies out there?

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HOW TO COOK AN EMU

First, catch an emu.....

Emu Steaks and Fillets Recipes


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Emu Tenderloin
4 LB Emu tenderloin -- rinse
1/3 cup Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon fresh minced ginger
2 tablespoons pepper
1 tablespoon Olive oil
Combine the first 5 ingredients in a large bowl and marinate for up to 2 hours. On a very hot grill with the lid down cock Emu for 2-3 minutes on each side .Serve immediately.

Emu Surprise
3 lb. Emu Meat cut into 1-1 1/2 inch pieces
2 cans Cream of Mushroom Soup
1/2 can water
1 pk. Dry onion soup mix
1 small jar cocktail onions (drained and rinsed)
1/2 lb. fresh sliced mushrooms
1 cup dry sherry
fresh ground black pepper
Mix all the ingredients together. Bake covered 3 to 3 1/2 hours at 350 degrees. Serve over rice , noodles or in timbale cases of puff pastry.



Emu Goulash
1 stick butter
3 onions sliced
1-1/2 tablespoons paprika
6 oz. can tomato puree
1-1/2 oz. vinegar
1 can beef stock
2 lbs. Emu meat cut into cubes
dash sugar and garlic
Melt butter in large pot with cover, add all of the ingredients, stir, cover and cool 3-3 1/2 hours until tender and thick. You can cook this in a crock pot. Serve over noodles with sour cream or cottage cheese on top.



Emu With Beer Gravy
3 lb. Emu meat cut into cubes
2 tablespoon oil
5 large onion slices
4 tablespoons butter
1 tablespoon garlic chopped
1 teaspoon sugar
1 teaspoon thyme
1 tablespoon vinegar
3 tablespoon flour
1 can beef stock
1-2 bay leaves
1 can beer
salt and pepper
Preheat oven to 350 degrees. Brown meat in pan. In another pan, brown onions with butter, combine in large casserole dish. Add flour to oil in pan where you browned the meat, mix, pour in beer and beef stock, bring to a boil and add rest of the ingredients. pour over casserole and mix together. Cover tight and cook in oven for 2 to 2 1/2 hours. Serve with boiled new potatoes.



Spicy Roast Gourmet Emu
2 emu fillets
1/2 teaspoon cardamom seeds
2 teaspoons Juniper berries
1 tablespoon cracked pepper
2 teaspoons coriander seeds
2 cloves of garlic, minced
2 tablespoons flavored vinegar (either Balsamic or raspberry)
Crush the spices with the garlic using a blender or pestle and mortar. Rub mixture liberally over fillets, coating thickly. Leave on one or two hours. Heat one tablespoon oil and butter in pan until foam subsides. Add fillets and sear on all sides. Transfer to baking dish and cook quickly in a hot oven (440 degrees) for 8-12 minutes for rare; slightly longer for medium rare. Finger test. Remove from baking dish and allow meat to set by standing at a warm place for 15-30 minutes. Slice diagonally, fan on serving plate and serve with chosen sauce.

Sauce Suggestion: Balsamic Jus
1 cup well-flavored beef or game stock
1 cup port or red wine
1 tablespoon red currant jelly
Balsamic vinegar to taste
2-3 tablespoons butter, cut into small cubes
Make sauce by boiling stock, win and red currant jelly together until reduced by one-third and mixture is thick. Enrich by whisking in butter cubes, a few at a time. Add two to three teaspoons of Balsamic vinegar to taste.

Thanks to BoomTown News which published this recipe from Little Meadows Emu Farm in Waterloo, Western Australia

Emu and Red Chili Stir-Fry
1 lb. Prime Emu, partially frozen and sliced paper thin
1 tablespoon vegetable oil
2 cloves garlic, minced
1 (10 oz.) package frozen cut green beans, thawed
2 teaspoons sugar
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper
1/2 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon rice vinegar
Stir-fry Emu and garlic in oil in hot skillet for 2 minutes. Add beans, stir-fry additional 4 minutes until beans are tender. Push Emu and beans to one side of pan. Add remaining ingredients stirring constantly. Stir in Emu and beans. Serve immediately with hot cooked rice. Serves 4.

From: The Ratite Journal, June l995 Recipe by the Ratite Community Press.



Emu Sukiyaki
2 lbs. ground Emu
2 tablespoons sugar
1/3 cup Japanese soy sauce
1/4 cup A-1 Steak Sauce
1 teaspoon salt
1 (6 oz.) can sliced mushrooms
2 medium onions, thinly sliced
1 green pepper, sliced in thin strips
6 scallions, cut in 1 inch pieces
1 cup thinly sliced celery
1 (8oz.) can water chestnuts, sliced
1 (8 oz.) can bamboo shoots
1 tablespoon cornstarch
1 1/2 cups converted rice, cooked.
In large skillet, brown Emu until crumbly. In small bowl mix sugar, soy sauce, A 1 and salt. Set aside. Drain mushroom reserving liquid. When meat is cooked, mix in vegetables. Add sauce. Simmer 3 minutes or until vegetables are tender crisp. Combine cornstarch and reserved mushroom liquid. Stir into Sukiyaki. Cook just until thickened. Serve over rice. Serves 8.

From The Ratite Journal / March l995 Recipe created by the Ratite Community Press



Emu Fillets with Shallot & Brandy
Select a heavy skillet large enough to hold 6 ostrich fillets in a single layer without touching and place over medium-high to high heat. Add 1/2 tablespoon unsalted butter and 1 tablespoon olive or canola oil. When foam subsides, add 6 Emu fan or flat fillets and sauté quickly, turning once, until nicely browned on both sides and rare in center, 1 to 2 minutes on each side. Sprinkle with coarse sea salt and freshly ground black pepper as you turn fillets over and be careful not to overcook. Test as directed. Transfer fillets to a heated platter and keep warm. Lower heat to medium, then add 3 tablespoons minced shallots to skillet. Cook, stirring, 2 minutes. Raise heat to high and add 1/2 cup brandy, stirring up any browned bits on skillet bottom. Cook until liquid is reduced to about 1/3 cup. Swirl in 1/2 tablespoon unsalted butter and pour over fillets. Sprinkle with minced fresh cilantro and serve immediately.
Emu Fillets with Wild Mushrooms
Slice 1/2 lb portobello, shiitake, or other "wild mushrooms. In a skillet over medium- high heat, melt 1/2 tablespoon unsalted butter with 1/2 tablespoon olive or canola oil. Add mushrooms and brown lightly. Add 2 tablespoons minced shallots and 2 large garlic cloves, finely minced; cook, stirring, 2 minutes. Season with coarse sea salt, freshly ground black pepper, and dash cayenne pepper. Set aside. Select a heavy skillet large enough to hold 6 Emu fillets without touching and place over medium-high to high heat. Add 1/2 tablespoon unsalted butter and 1 tablespoon olive or canola oil. When foam subsides, add fillets and sauté quickly, turning once, until nicely browned on both sides, 1 to 2 minutes on each side. Sprinkle with coarse sea salt and freshly ground black pepper as you turn fillets and be careful not to overcook. Test as directed and transfer fillets to a heated platter. Pour off any fat in skillet and return to high heat. Add 1/2 cup beef stock and 1/2 tablespoon tomato paste. Cook, stirring up any browned bits on skillet bottom, until liquid is reduced to about 3 table-spoons. Add 1/3 cup dry red wine or Madeira and boil 2 minutes. Add reserved mushrooms to skillet, heat briefly, and pour over fillets. Sprinkle with minced fresh parsley and serve immediately.
Emu Schnitzel
Pound 1 pound Emu cutlets as directed. In a shallow dish, beat together 2 eggs and 2 tablespoons fresh lemon juice. On a large piece of waxed paper, combine 1-1/2 cups fine dried bread crumbs, 1/2 cup freshly grated Parmesan or Romano cheese, 1/2 teaspoon each coarse sea salt and paprika, and 1/4 teaspoon freshly ground black pepper. Dip cutlets in egg mixture, letting excess drip off, and place on mound of crumbs, coating both sides evenly and patting the crumbs in firmly. Arrange on wire rack and let dry 30 minutes. Heat unsalted butter and canola or olive oil in a heavy skillet over high heat.
When hot, add cutlets and sauté, turning once, until lightly browned, 30 to 45 seconds per side. Transfer to heated serving plates and garnish with sliced hard-cooked eggs, drained capers, and fresh parsley sprigs. Serve immediately.
Chicken Fried Emu
Pound 1 pound Emu cutlets as directed. Sprinkle cutlets lightly on both sides with coarse sea salt and freshly ground black pepper and pound in gently. On a large piece of waxed paper mix together 1-1/2 cups unbleached flour, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon each freshly ground black pepper and paprika. In a shallow bowl, beat together 2 eggs and 3 tablespoons nonfat evaporated milk. Dredge cutlets in flour mixture; dip in egg mixture, letting excess drip off; and then dredge again in flour mixture. In a heavy skillet, pour in canola or peanut oil to depth of 1/2 inch and heat to 350 degrees to 375 degrees. Fry the cutlets, turning once, until lightly browned, 30 to 45 seconds per side. Drain on paper toweling. Pour off all but 1/2 tablespoon of the oil and deglaze skillet with 1/3 to 1/2 cup milk, cooking and stirring until smooth and slightly thickened. Pour over steaks and serve immediately.
Peppered Emu Cutlets
Pound cutlets as directed. Coat with coarsely ground black pepper (or a mixture of black, white, green, and red peppercorns in any combination,) and pound in gently. Cover with waxed paper and let stand 30 minutes to 2 hours. Coat a larger heavy skillet with canola or olive oil and sprinkle lightly with coarse sea salt. Place over high heat and when the skillet is very hot, add cutlets and sauté, turning once, until lightly browned, 30 to 45 seconds per side. Turn heat to low and place a dab of unsalted butter on each cutlet. Then drizzle each cutlet with a little Worcestershire sauce, fresh lemon juice, and Tabasco sauce. Transfer to heated serving plates and sprinkle with minced fresh parsley. Serve immediately.