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featured recipe May/June 2002

Mom's Emu Roast

2 1/2 to 3 pound emu roast
2 cups whole milk
1 small package peeled baby carrots
1 small package pearl onions
6 baking potatoes, peeled
celery stick, peeled
1 bay leaf
salt to taste
pepper to taste
Aluminum foil or covered casserole

Put the roast in a plastic container or 2 gallon zip lock bag with the 2 cups of milk over night.  Occasionally turn the roast over.  You are doing this to tenderize the roast, not draw out any game flavor - there is no game flavor.

Place the roast in a large casserole with 1 cup of water.  Reserve the milk for gravy.  Add  the bay leaf and vegetables.  Do not salt the meat prior to cooking as it will make it tough.  When the roast is done, you can salt and pepper.

Bake at 350° F for 3 hours.  If you are using a lidded casserole, check from time to time to make sure the water has not evaporated.  Add more if needed.   

Serves 6.