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

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

 

 

Red Oak “Doves”

  • ½ pound ground emu, lightly browned
  • ½ cup instant rice
  • Salt
  • Pepper
  • 1 onion, minced
  • 1 stalk celery, minced
  • 1 can condensed tomato soup
  • 8 large cabbage leaves

Cook cabbage leaves in boiling water for 3 minutes, cool and drain.

Mix emu, rice, salt, pepper, onion, celery and 1 tablespoon condensed tomato soup together.  Wrap about 2 tablespoons of meat mixture in cabbage leaf; fasten with a toothpick to hold.  Put in deep casserole dish.  Mix rest of soup with can of water, pour over the cabbage “doves”.  Bake at 350º for 20 minutes.   Serves 4.

 

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