Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
EMU VALENCIA
  • 1 cup chopped raw carrot
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 can (4 oz) mushrooms
  • 1 orange, peeled, seeded and diced
  • 1/2 cup orange juice concentrate
  • 1/2 cup water
  • 2 teaspoons oregano
  • 4 emu steaks, tenderized
  • vegetable oil - enough for saute
    1. Lightly grease a large casserole.
    2. Saute carrot until tender. Add onion, garlic, celery and green pepper until tender.
    3. Add mushrooms, orange, orange juice, water and oregano. Simmer 30 minutes, stirring occasionally.
    4. Place emu steaks in casserole. Cover with sauce. Bake covered at 350 degrees for 1 hour.

     

     
      BACK TO MAIN COURSES