tag:blogger.com,1999:blog-7878500961472457677.post7949860348669495622..comments2024-01-05T18:41:05.291-06:00Comments on Buzzard's Beat: Airborne Beef PromotionsBrandi Buzzard Frobosehttp://www.blogger.com/profile/07335067831358688328noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7878500961472457677.post-25357204688017535262011-09-07T10:30:39.614-05:002011-09-07T10:30:39.614-05:00Emu meat!? I've never tried it but the way you...Emu meat!? I've never tried it but the way you describe preparing it makes it sounds tasty. Thanks for sharing and reading!Brandi Buzzard Frobosehttps://www.blogger.com/profile/07335067831358688328noreply@blogger.comtag:blogger.com,1999:blog-7878500961472457677.post-33591664191048321502011-09-07T09:51:53.582-05:002011-09-07T09:51:53.582-05:00I do someting similar to tenderize emu meat, espec...I do someting similar to tenderize emu meat, especially meat from an old bird. I have 3 birds that are around 7 years old scheduled for slaughter this fall when the weather cools, and I'll probably be using all the meat as marinated stir fry meat. I cut the meat into thin strips first against the grain, then marinate in red wine, soy sauce, and seasoned rice vinegar as the base, with what ever seasonings I feel like using. I marinate the meat over night, then drain and stir fry. It's great with cabbage and mustard greens, onion, etc.<br /><br />Meat from an old emu can be so tough you litterally can't bite through it. But when marinated like this, it's melt in your mouth tender. With the right marinade it's good in a stroganoff too.Joanne Riguttohttp://joannerigutto.wordpress.com/noreply@blogger.com