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Rhea meat is very lean and high in moisture content. When cooking rhea meat, use your favorite recipes for extra lean meat. Overcooking rhea meat will dry it out and reduce its tenderness. Cooking only to medium or medium-rare produces the best results.
A wise and simple axiom for cooking rhea: Cook it dry over high heat for a short period of time or slowly in moisture for a long time.
The liver makes excellent pate and may be grilled.
The heart may be used in terrine, pate, heart pot pie or stuffed.
The neck and bones have a high gelatin content. Rhea neck may be served as osso bucco. There is a fair amount of meat on the neck and it makes for a nice soup base. Enough stock can be made from the rhea bones to make a sauce to be served with all the portions derived from a carcass.
The rhea can be stuffed and roasted on a spit making it a rather interesting and unique change from pork.
Like any meat, some rhea meat cuts lend themselves to being more tender. You may choose to use these cuts first. As the meat ages the less tender cuts become more flavorful and succulent. |
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