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Where to buy emu meat

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Breakfast Casserole
(from Red Oak Farm)

1 pound emu sausage, broken up and lightly cooked
1 cup rice, cooked
1 (10-oz) can clear chicken broth
1 cup half-and-half cream
1 small emu egg or 10 chicken eggs, beaten until frothy
1/2 teaspoon salt
1/8 teaspoon pepper
drop of Tabasco sauce

Place the lightly cooked, broken up emu sausage in the bottom of a buttered casserole.  Sprinkle rice over sausage.

Mix the chicken broth and cream together in the top of a double boiler over slowly boiling water.  Heat until just below the scalding point.   

Pour the hot broth and cream mixture into the beaten eggs a little at a time, beating after each addition to prevent curdling.  Add salt, pepper and Tabasco.  

Pour the mixture over the sausage and rice.  

Place in a 350° oven and bake for one hour or until a firm custard is formed and the top is browned. 

 Serve at once.   Serves 6