Although classified as poultry, ostrich and emu taste and are cooked very much like venison. Both of these farm-raised birds have deep red meat that is extremely low in fat, especially saturated fat, with very little cholesterol. The main difference between the two is that the meat of the emu, which is a smaller animal, is finer grained. The best cooking methods are sautéing or quickly grilling over hot coals to medium-rare. As with venison and buffalo, overcooking turns the meat dry and tough. For grilling, rub the meat with a little olive oil and season with salt and pepper. Although the different cuts of ostrich and emu are confusing, the most tender portions are the cuts referred to as the fan fillet, inside strip, tenderloin, and oyster; next in tenderness are the tip, top loin, and outside strip. The tougher cuts come from the leg area. Use any recipes for lean venison or for beef in preparing ostrich or emu.
