Thursday, June 14, 2012

Grilled Emu or Ostrich with Adobo Spices

I know it sounds strange, but emu/ostrich is very good!  It has a deep red color and tastes similar to beef.  It's very lean as well.

Makes 8-4oz portions

Spice Rub (mildly spicy)
1 tbsp        Powdered ancho or pasilla chiles
1/2 tsp       Salt
1/4 tsp       Dried Oregano
1/4 tsp       Ground Cumin
1/4 tsp       Black Pepper

8               Ostrich or emu steaks or filets, 4 oz each

  1. Combine ingredients for spice rub
  2. Rub spices over both sides of steaks to lightly but evenly coat them
  3. Refrigerate for 1 hour or longer
  4. Grill or Broil until medium-done.  Minimum internal temperature is 155'F
  5. Cut into thin slices across the grain

Filet is the proper spelling for meats other than fish (fillet).

Recipe from Professional Cooking, Seventh Edition, Wayne Gisslen; page 404

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