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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.