Chef Laural Davis of Emory's Lakehouse Restaurant in Everett, Washington, offers the following tips. Because they are so low in fat content, both emu and ostrich meat must be cooked carefully to prevent them from becoming dry. Steaks and roasts should be cooked to rare or medium rare. Grilling is a good method of cooking the meats, especially if you marinate them first for a couple hours, refrigerated, in wine or stock with fresh herbs and garlic. You can also rub them with dried cumin, allspice, or ginger before grilling.
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