[Sca-cooks] Re: Big Eggs

[Ruth Frey]

> "Diamond Randall" <ringofkings at mindspring.com> wrote:

> ...I also will have available a whole emu to butcher possibly
> soon and wonder if anyone has ever heard of serving a whole roast "roc" at a
> feast?  I would imagine it would not be an easy task to prepare and cook.

	Speaking from (one) personal experience, you have to be
careful when dry-cooking (e.g. roasting) emu -- it's a very
lean meat, and tends to dry out and toughen easily.  I speak
from the experience of getting a pack of emu cutlets to share
with friends as a non-conformist Thanksgiving treat.  We
tried broiling a few cutlets and got shoe leather, but then
we made a slow-cooked stew with the rest that was fantastic!
	One of the folks involved, from a hunting family, said
the meat was very similar to venison, esp. elk.
	It would be a daunting task, but I'd say larding or
braising the critter would be the way to go . . . be sure to
let us know how it works! :)

		-- Ruth