Emu Stew

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