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The Last Page




featured recipe for July/August 2001 newsletter

Swiss Emu Rolls
from Red Oak Farm

2 thin slices Swiss cheese

4 emu fan steaks (4 ounces each)

1 tablespoons all-purpose flour

1/2 teaspoon black pepper

1 tablespoon butter or margarine

3/4 cup beef broth

1/4 teaspoon dried oregano

Chopped fresh parsley for garnish.

Tenderize emu flank steaks to about 1/4 inch thick.  Cut each cheese slice in half, lay 1 half on each tenderized emu steak.  Starting at short end, roll up steaks with cheese in center and tie securely with string.

Combine flour and pepper in a gallon zip lock bag, mixing well.  Add steaks and toss, coating well.  

In a deep skillet, melt the butter.  Add the steaks and sear quickly.  Add broth and oregano.  Bring to a boil, then reduce heat to medium-low.  Simmer for 10 minutes or until sauce has thickened.  Place rolls on serving plate, remove strings, pour sauce over rolls.  Garnish with the parsley.
Serves 4.


        Emu's Zine does not diagnose, prescribe or dispense medical advice.  We report and attempt to educate the public about the possible health benefits derived through the use of emu oil based products and consumption of low cholesterol, low fat emu meat.   This site contains personal testimonies and professional observations.   We encourage people to contact their family physicians regarding any health problems they may have for proper diagnosis and treatment.

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