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
http://www.windyridgeonline.com
