the appetizer:

Join a culinary tour in Dishing Up Vermont by Tracey Medeiros, with recipes like Grilled Cavendish Quail; Otter Creek Vermont Lager Stew; and Emu Steaks with Soy Ginger Sauce.



Emu Steaks with Soy Ginger Sauce

Recipe from Applecreek Farm and JDC's Just Delicious Catering
3-4 Servings


Emu meat is taken primarily from the back of the emu, not from the breast as with most other birds. The meat is very lean and is an excellent choice for low-fat cooking. Be sure to cook the meat quickly over high heat without overcooking and eat it while hot.

  • 1 pound emu steak, cut into small slices across the grain
  • 1 small onion, peeled and chopped
  • 1 inch fresh ginger root, minced
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons soy sauce
  • 3 tablespoons light brown sugar
  • 2 teaspoons sesame oil or olive oil
  • Salt and freshly ground black pepper

1. Place the meat in a resealable plastic bag. Whisk together the onion, ginger, lemon juice, soy sauce, brown sugar, 1 teaspoon of the oil, and salt and pepper to taste in a small bowl, then pour into the bag with the meat. Seal the bag and refrigerate for 1 to 2 hours, turning the bag over at least once.

2. Remove the meat from the marinade, and sprinkle with salt and pepper to taste. Heat the remaining oil in a large skillet over medium-high heat, or prepare a grill to medium, and cook meat for about 2-1/2 minutes. Do not cook through—meat should be warm red inside. Serve immediately.

  • from:
    Dishing Up Vermont
  • by Tracey Medeiros
  • Storey Publishing, 2008
  • Photography by Scott Dorrance
  • 288 pages; Full color, photographs throughout; $19.95 paper
  • ISBN-10: 1603420258
  • ISBN-13: 978-1-60342-025-9
  • Recipe reprinted by permission.

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This page created October 2008

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