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featured in the March/April bi-monthly newsletter
 Very Berry Emu Roast
from Red Oak Farm
2 1/2 to 3 pound emu roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) whole-berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Sprinkle roast with salt and pepper. Combine remaining
ingredients. Put roast in a slow cooker.
Pour cranberry mix over roast, cover and cook for 4 to
5 hours. Put on bed of lettuce for display and serve liquid
in gravy boat.
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