Cooking whole EMUs. Need ideas and flavor profiles.
who has had it? what does it taste like? What parts did you eat?
I need as many details as possible?
Thanks in advance.
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I would like to cook them WHOLE but I think the legs would be a problem. Also I am concerned about the fat content of the animal. If it has fat how does it taste? If it has not fat will I have to "lard" it? Do I skin it or pluck it?
They are relativity cheap about $200 so I can practice before cooking them for the public.
I like a challenge. The Llama was much easier to make tasty.