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A preview recipe from the AEA Cookbook

 Bayou Emu Stew
1 jar stewed tomatoes,
1 lb. emu meat cut into stew size pieces
1 Tbsp. creamy peanut butter
1 medium yellow onion, chopped
1 green pepper, chopped
1 lb. of carrots
1/2 tbsp. of cooking oil
2 cups emu or beef broth
mashed potatoes
Put cooking oil, onions and green pepper in a deep stew pot. Simmer until onions are clear. Add and brown the stew meat. Add the 2 cups of broth, the stewed tomatoes, and carrots. Simmer on low heat for
about 35 - 40 minutes, or until the carrots are tender. Melt in the
tablespoon of peanut butter. Stir well and serve over mashed potatoes, rice or pasta.
 This recipe was submitted to the AEA cookbook by:

Tom & Karen Brun
Washington State
 Windy Ridge Emu Ranch & Distributing

        Emu's Zine does not diagnose, prescribe or dispense medical advice.  We report and attempt to educate the public about the possible health benefits derived through the use of emu oil based products and consumption of low cholesterol, low fat emu meat.   This site contains personal testimonies and professional observations.   We encourage people to contact their family physicians regarding any health problems they may have for proper diagnosis and treatment.

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