Tasty Emu Chili
1 pound of ground emu
1/4 cup minced onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 to 2 tablespoons chili powder
1 teaspoon salt
1 can (16 ounces) tomatoes, chopped and undrained
1 can (16 ounces) kidney beans, undrained

Crumble ground emu into 2-quart microproof casserole or baking dish. Add onion, green pepper, and garlic. Cook, uncovered, on HI (max.power) 4 minutes. Drain meat and break up with fork. Add remaining ingredients. Cook, covered, on 70 (roast) 15 to 18 minutes, or until hot. Stir once during cooking time, adjust seasonings. Let stand 5 minutes before serving.

Favorite Meatloaf
1 can (8 ounces) tomato sauce, divided
1/4 cup brown sugar
1 teaspoon prepared mustard
2 eggs, lightly beaten
1 medium onion, minced
1/4 cup cracker crumbs
2 pounds ground emu
1-1/2 teaspoons salt
1/4 teaspoon pepper

In small bowl, combine tomato sauce, brown sugar, and mustard. Set aside. In large mixing bowl, combine eggs, onion, cracker crumbs, ground emu, salt, and pepper. Add 1/2 cup of tomato sauce mixture and stir thoroughly. Place meat mixture in glass ring mold, or 2-quart microproof round casserole. Pour remaining tomato sauce over top of meat. Cook, uncovered, on HI (max. power) 12 to 14 minutes. Let stand, covered, 5 to 10 minutes before serving.

Emu Cheeseburgers
1 pound of ground emu
1 c. Cheddar Cheese, finely grated
1/4 c. Hidden Valley Ranch Dressing

Place the meat into a bowl and add the Hidden Valley Ranch Dressing. Mix well. Add the Cheddar Cheese and mix in well. Make into patties and
place on non-stick skillet and cook with medium heat till done.

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