Low Cholesterol Red Meat
Emu Scaloppini with Mushroom Sauce
1pound emu fillet steak, 1/4" thick
1/2 stick margarine
2 cups sliced mushrooms, sliced
1 1/2 cup low sodium chicken broth
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
1 tablespoon minced parsley
Cut emu into 4 to 6 pieces, pound until about 1/8" thick, sprinkle with lemon pepper
In 12" skillet, melt 2 tablespoons of margarine over moderate heat. (add margarine as needed from here on out) Sear emu steaks on both sides, transfer to a platter, cover with foil and keep warm. Add remaining ingredients (except for parsley) to skillet. Bring to a boil. Boil uncovered until slightly thickened and vegetables are tender, stirring frequently. Pour over emu steaks. Serves four.Other Places to go:
I can be reached at:
Myra Charleston info@emuszine.com