one thing i know from extensive axe to turkey neck experience:
deprived of a head, turkeys can "fly" ~20 yards and "flap out" for a good 30 seconds
i imagine sans head, an emu might still run you over!
heres yer recipe:
http://www.roebourne.wa.edu.au/RAIDOC 2002.htm
Make a large fire and heat rocks
Pluck all feathers off emu
Using a shovel carefully place hot rocks
inside stomach cavity of emu
Until it is full
Tie legs and neck together
Place wet sheet on ground and
Wrap emu in sheet
Very tightly
Emu is_ then placed in the pit and covered with hot sand and coals to cook for about 1-2 hours (depending on size of bird)
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http://www.uniquelyemu.com/cooking-emu.htm
Gourmet Emu Cooking Tips
&_ Preparation Guidelines
EMU a Low Fat, Low Cholesterol Red Meat
Delicious grilled, broiled, pan fried, sautéed, roasted, sliced, diced or substituted in your favorite recipes. Emu meat will readily accept marinades within 30-60 minutes. Longer marinating is also acceptable. Since emu is a low fat red meat the cooking methods used need to be modified accordingly. Care needs to be used to not overcook this Gourmet quality meat which would result in a reduction in tenderness. For the best flavor and tenderness cook on med-high heat searing in the natural juices. The steaks of filets can be butterfly cut to ensure thorough cooking if a well done meat is desired. Take meat off the heat before the pink is out of the middle. Emu meat will continue to cook after removal from the heat, so let the meat set for several minutes before cutting. Always cut against the grain of the meat.
MORE MEAT, LESS WASTE, MEANS MORE VALUE FOR YOUR DOLLAR.
When substituting Emu meat in your recipes or planning your serving portions, keep in mind that low fat Emu meat will not shrink like other meats. You get more of what you pay for with no bones, exterior fat, or gristle. Emu meat is very shelf stable especially if vacuum packaged. Properly vacuum packaged meat will keep fresh in your refrigerator for up to 4 weeks, and up to 6-9 months in your freezer.
(When preparing filets we suggest that you first cut them to no more than 1/2 inch thickness, brush with a little olive oil, add desired seasoning and grill, broil, or pan fry. The oil helps to retain moisture and will keep filets from sticking.)
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http://www.tisd.net/~goliadcc/MRBAR.htm
Hints For Cooking With Emu Meat
Remember, when preparing a meal, that Emu meat has very little fat; significantly less than skinned white turkey meat._ An added bonus is that Emu meat, while a red meat, is also much lower in cholesterol than white turkey meat.
