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Italian Emu Steak


1 1/2 lb Emu rump
2 Eggs, beaten
1 teaspoon Salt
1 teaspoon Pepper
1 c Bread crumbs
1/2 c Unsalted butter, melted

Tenderize emu with tenderizing mallet and slice 1/8 inch to 1/4 inch thick. Place slices in bowl with egg. In another bowl, combine salt, pepper and bread crumbs. Dredge meat slices in the bread crumb mixture and sauté in butter for approx. 3 minutes on each side, or until lightly browned. Do not overcook. Remove meat from skillet and set on absorbent paper to drain excess butter. Serve with sautéed mushrooms and fettucine alfredo.




STACKS, The Art of Vertical Food

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