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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258
owners@redoakfarm.com

Copyright © 1998 -2012
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Red Oak Farm
Revised: almost weekly

 

Forgive our high school French.....

Emeu Haricot Vert de Champignon Sauce
(Emu and Green Beans with Mushroom Sauce)

  • 1 pound ground emu
  • 1 can French Style green beans
  • 1 can cream of mushroom soup
  • 1/2 pound fresh mushrooms, sliced.
  • 1 package egg noodles prepared according to package directions and set aside
  • 3 tablespoons cooking oil
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon salt

Preheat oven to 350°.  Lightly grease a large casserole.

Drain the green beans, reserving the liquid.  Add mushroom soup to the liquid and wisk til smooth.  Add salt and tarragon.

In large skillet sauté the ground emu and mushrooms lightly. Add 1/2 the soup mixture and stir in.  In large casserole, make a bed of the egg noodles.  Add the meat and mushroom mixture.  Spoon the green beans into center of dish, pushing aside meat if necessary.  Pour remaining soup on top.  Bake covered for 20 minutes or until hot through. 

If you feel the casserole is too soupy, take the lid off for another 10 minutes of baking.

Serves 4.

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