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Baked Emu Stew

2 lbs. cubed emu (1 inch cubes)
1/4 cup cooking oil
1 1/2 cup chopped onion
3 Tablespoons quick-cooking Tapioca
1 clove garlic, minced
salt to taste
pepper to taste
1 bay leaf
3 medium potatoes, pared and cubed
8 medium carrots, pared and chopped
1 Tablespoon parsley flakes
1 (16-oz) can chopped tomatoes
1 (10 1/2-oz) can condensed beef broth
1/2 cup sliced celery.

Preheat oven to 350˚. 

Brown the emu cubes on all sides in hot oil in skillet. 

Turn into a 3 quart casserole.  Add all ingredients except the carrots, potatoes and celery. 

Cover and bake in 350˚ oven for 2 hours.  Add carrots, potatoes and celery.  Continue baking, covered, for another hour or until vegetables are tender.

Serves 6 to 8.

Thanks to Red Oak Farm for the recipe.

        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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