Tasty Emu Chili
1 pound of ground emu
1/4 cup minced onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 to 2 tablespoons chili powder
1 teaspoon salt
1 can (16 ounces) tomatoes, chopped and undrained
1 can (16 ounces) kidney beans, undrained
Crumble ground emu into 2-quart micro-proof casserole or baking dish. Add onion, green pepper, and garlic. Cook, uncovered, on HI (max.power) 4 minutes. Drain meat and break up with fork. Add remaining ingredients. Cook, covered, on 70 (roast) 15 to 18 minutes, or until hot. Stir once during cooking time, adjust seasonings. Let stand 5 minutes before serving.
Favorite Meatloaf
1 can (8 ounces) tomato sauce, divided
1/4 cup brown sugar
1 teaspoon prepared mustard
2 eggs, lightly beaten
1 medium onion, minced
1/4 cup cracker crumbs
2 pounds ground emu
1-1/2 teaspoons salt
1/4 teaspoon pepper
In small bowl, combine tomato sauce, brown sugar, and mustard. Set aside. In large mixing bowl, combine eggs, onion, cracker crumbs, ground emu, salt, and pepper. Add 1/2 cup of tomato sauce mixture and stir thoroughly. Place meat mixture in glass ring mold, or 2-quart micro-proof round casserole. Pour remaining tomato sauce over top of meat. Cook, uncovered, on HI (max. power) 12 to 14 minutes. Let stand, covered, 5 to 10 minutes before serving.
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