Recipes

Gourmet Emu Rump Roast (By Sarah Terry - Amaroo Hills)

Amaroo Hills

Amaroo Hills Gourmet Emu Roast

Serves 8 people.

Ingredients:

3 lb. Emu Full Rump (approx. 2 packages)
2 tsp salt
1 tsp pepper
2 TBS vegetable or canola oil
2 leeks, thinly sliced into half-moons and rinsed
3 medium stalks of celery, ½ inch slanted cuts
1 tsp. minced garlic
1½ cup vegetable or chicken broth
1½ cup mushroom broth (substitute mushroom broth for vegetable or chicken broth if needed)

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Traditional Emu Stew (By Sarah Terry - Amaroo Hills)

Amaroo Hills

Amaroo Hills Traditional Emu Stew Recipe

 

Makes 6 servings

Ingredients:

3 lbs. Emu Round Steak, cut into 2-inch cubes
3 tsp. Kosher salt, divided
1½ tsp. freshly ground black pepper, divided
3 TBS canola oil, divided
4 medium yellow onions
6 garlic cloves, thinly sliced
1¾ cups (1 can, approx. 12 oz) ginger ale
1/2 cup apple cider vinegar
2½ cups chicken, vegetable, or emu bone stock, divided

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Pan-Roasted Duck Breast (By Jon Smith - Alpha-Gal Kitchen)

Amaroo Hills

Amaroo Hills Non-GMO Pekin Duck Breast

To make the Pan-Roasted Duck Breast either follow the steps below or watch THIS VIDEO. Read about Emeril's Essence Creole Seasoning HERE.

Ingredients:

1 package of Amaroo Hills Non-GMO Pekin Duck Breasts
2 ½ tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano

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Fig-Glazed Goose Breast (By Sarah Terry - Amaroo Hills)

Amaroo Hills

Amaroo Hills Fig Glazed Goose Breast 

Ingredients:

1 package Amaroo Hills Non-GMO Goose Breast (2 breasts)
2½-3 cups orange juice, pineapple juice or apple cider vinegar
4 TBS. salt
2 ½ cups fig preserves (or 2 cups fresh or frozen and thawed figs, 1/3 lemon, 3/4 cup water, 2 cups sugar and 1/2 tsp. cinnamon) - a pear or apple preserve also works nicely.
4 TBS. balsamic vinegar
6 TBS. stone ground mustard
1/4 cup orange juice
1/4 tsp. thyme (per breast)

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Crockpot Hot Italian Emu! (Courtesy of the Alpha-Gal Kitchen)

Amaroo Hills

INGREDIENTS:

Salt
Pepper
1-2 TBS rendered duck fat or other safe fat/oil
1 Emu Full Rump (silver skin removed)
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp crushed red pepper
2 bay leaves

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Amaroo Hills Emu Phở (By Chef Hollie)

Amaroo Hills

 

INGREDIENTS:

For the broth: 
Emu neck or leg bones
1 large onion, peeled and quartered
15 shallots, peeled
3-4 gingerroots in one-piece, washed, unpeeled
1 pack of phở seasoning (Gia Vị Nấu Phở Bắc). See note 5 star anises (extra for more flavorful and aroma)
Salt to season
Sugar to season (I use rock sugar but regular sugar is fine)
Fish sauce

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