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| |  featured in the May/June bi-monthly
newsletter
Emu Valencia
1 cup chopped raw carrot
1 cup chopped onion
3 cloves garlic, minced
1 cup chopped celery
1/2 cup chopped green pepper
1 can (4 oz) mushrooms
1 orange, peeled, seeded and diced
1/2 cup orange juice concentrate
1/2 cup water
2 teaspoons oregano
4 emu steaks, tenderized
vegetable oil, 1/4 cup
Lightly grease a large casserole.
Sauté carrot until tender. Add onion, garlic, celery and green
pepper
sauté until tender. Add mushrooms, orange, orange juice, water and
oregano. Simmer 30 minutes, stirring occasionally. Place emu steaks
in casserole. Cover with sauce. Bake covered at 350
degrees for 1 hour.
Serves 4. |
