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 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.
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