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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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From Australia. Ostrich (which is more readily available in U.S.) can be subbed for emu. Serve with boiled new potatoes. This could be done in a crockpot, cooking on low for 6-8 hours. Ingredients:
4 tablespoons butter |
1 large onion, peeled and sliced |
2 tablespoons oil |
3 lbs emu, cut into cubes (rump or round) |
3 tablespoons flour |
1 (12 ounce) can beer |
1 (15 ounce) can beef broth |
1 tablespoon garlic, peeled and chopped |
1 teaspoon sugar |
1 teaspoon dried thyme |
1 tablespoon balsamic vinegar |
1 -2 bay leaf |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350 degrees.
2. Heat butter in large frying pan. Brown onions and put them in a large casserole dish.
3. Heat oil in the same pan and brown the emu . Combine with the onions in the casserole dish.
4. Add flour to oil in pan where you browned the meat and mix; pour in beer and beef broth, bring to a boil and add rest of the ingredients. Pour over casserole and mix together.
5. Cover tightly and cook in oven for 2 hours.
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