1-1/2 lb. Ground Emu 1/4 cup chopped onion 1 cup barbeque sauce
1 tablespoon brown sugar 1 (16-oz.) can baked beans 1 (10-oz.) can refrigerated biscuits
1/2 cup shredded cheddar cheese
Heat oven to 375 degrees. In skillet, brown ground emu and onion; drain. Stir in
barbeque sauce, brown sugar and beans; heat until bubbly. Pour into 2-1/2 quart casserole
dish (we just cook the emu and onions in a large iron skillet and leave it in that).
Separate dough into 10 buscuits; cut each in half crosswise. Place buscuits cut-side
down over hot meat mixture in spoke fashion around edge. Sprinkle cheese over buscuits.
Bake at 375 for about 25 minutes or until buscuits are golden brown. Will serve about 6 people.
Old Fashioned Emu Stew
2 lbs. emu meat, cut into 1-1/2 in. cubes
2 tblsp. vegetable oil
2 cups boiling water
1 teasp. Worcestershire sauce
1 clove garlic (or 1 tsp. garlic powder)
1 medium onion, sliced
1 or 2 bay leaves
1 tblsp. salt
1/2 tsp. pepper
1 tsp. sugar
1/2 tsp. paprika
dash allspice or cloves (optional)
6 carrots, 6 stalks celery, 4 lg. potatoes (all cut in about 2 in. pieces)
Put meat in a sack with seasoned flour and shake. Then brown meat on all sides, add
boiling water, Worcestershire sauce, garlic, onion, bay leaves, & seasonings.
Cover; simmer for 1-1/2 hours, stirring occasionally to keep from sticking. Remove
bay leaves. Add vegetables & cook until done. Remove meat & vegetables with slotted
spoon & thicken gravy if desired. Makes 6-8 servings.
