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featured recipe for May/June 2001

Smothered Emu

 

3 tablespoons butter

1/2 pound fresh mushrooms, sliced
2 large onions, cut into 1/4 inch rings
4 emu steaks, tenderized
1/2 cup sherry
salt
pepper
paprika
1 (10 3/4 oz) can onion soup
 
Melt butter in large Dutch oven.  Sauté onions and mushrooms until onions are clear and golden.  Pour in half the sherry, cover and simmer for 10 minutes.  Salt and pepper the steaks.   Add to pan.  Sprinkle generously with paprika.  Pour in onion soup and rest of the sherry.  Cover and move to 350 oven for 2 hours.  Serves 4.
 

        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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