It tastes a little like game, bit of deer – bit of cattle. Fat accumulates under the skin and not between the muscle fibers. Therefore special attention should be made to temperature and time when frying: grills and steaks should be made quickly and at a very high temperature, preferably not fully done; “rare” or “medium” keeps the taste and tenderness the best! Frying for too long may dry the meat up. For a “well-done” slice moist heat cooking is recommended.
Our favourite homemade dish is the emu confit, when I marinate the emu slices with red wine, bay leaves and juniper berries for a night, then place them into a dish, add some salt, thyme and savory (satureja hortensis), pour lukewarm emu grease until it covers the meat and then bake it in oven on 150-160 degree, covered with lid or aluminium foil. Cover may be removed half hour before it is fully ready.
Or with a Sousvide cooker we can make a real masterpiece either from meat or liver!