Emu Stew
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- 1-1/2 to 2 pounds cubed emu
- 1 tablespoon olive oil
- 1 clove garlic
- 1 medium onion, chopped
- 3 carrots, chopped
- 1 zucchini, chopped
- 1 package frozen corn
- Konriko Creole Seasoning, to taste
- 1 package frozen peas
- Two 16-ounce cans small potatoes
- 1 cup red wine
- 1 teaspoon oregano
- 3-4 dashes Tabasco
- 1 cup milk
- 3 tablespoons flour
- Water to cover
Brown emu in olive oil with garlic and onion. Add vegetables, wine, spices and water. Simmer over medium heat for 1 hour. Combine milk and flour. Blend well. Pour into simmering stew. Stir until thickened.
Serves 6.
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Cajun Country -- New Iberia, Louisiana