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:

Emu's Zine

I can be reached at:
Myra Charleston info@emuszine.com

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