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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258

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



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, 1/4 cup

Lightly grease a large casserole.

Sauté carrot until tender.   Add onion, garlic, celery and green pepper sauté until tender.   Add mushrooms, orange, orange juice, water and
oregano.  Simmer 30 minutes, stirring occasionally.  Place emu steaks in casserole.   Cover with sauce.   Bake covered at 350 degrees for 1 hour.

Serves 4.

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