What to do with Emu?

Jane Irwin: If your steak's thick enough, I recommend emu kebabs, lightly marinated in white wine, a dab of soy sauce, and rosemary, and go crazy-go-nuts with the skewered veg. That makes it go a long way and lets everyone get a taste of yon exotic birdie. It tastes like very gamey, dark-meat turkey, though with pretty much the consistency of a rare steak.

Andrew Diroll: If it's ground, use it as you would any ground meat. Burgers, chili, tacos, whatever sounds good to you.
If you've got steaks... ooh. Try rubbing it down with fresh rosemary and baking the bastard in its own juices for an hour or two. Put the steaks in a casserole dish or something with a little olive oil, drop in a sprig or two of fresh rosemary, cover the thing with foil, and roast it for an hour at 350F or thereabouts.