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

Amaroo Hills




1-2 TBS rendered duck fat or other safe fat/oil

1 emu full rump (silver skin removed – see other post for suggestions)

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
2 cups chicken stock + 1 TBS soy sauce (optional) or emu stock Hoagie rolls (I made the French bread from the recipe on the website)


Additional hot pickled peppers (optional)

Pickles (optional)


  1. Salt and pepper the emu rump. In a frying pan, preferably not non-stick, heat the oil/fat over medium-high heat. Quickly Sear both sides of the Emu Full Rump for about 2 minutes.
  2. Once both sides are seared, place in crockpot and pour remaining fat over the meat. Deglaze the pan with the broth+soy sauce and swish until combined. Add all other herbs to the crockpot and add the stock. Set crockpot to low for appx 6-8 hours or until you can insert a spoon. Yes, I said spoon :)
  3. While it’s cooking, occasionally baste it by spooning liquid over the meat. Also, test it’s toughness as it cooks. It will be tender at first, and then will toughen up (this is normal). After time the collagen in the meats will break down and ‘melt’. This is when the meat is spoon tender.
  4. Serve on a hoagie roll with giardiniera and additional hot pepper and pickles to taste.