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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258

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



Savory Soup

  • 1 pounds emu fan steak or roast cut into 1-inch cubes

  • cup all-purpose flour

  • 2 teaspoons vegetable oil

  • 1 bunch green onions, sliced

  • 2 cloves garlic, minced

  • 1 quart canned whole tomatoes

  • 2 beef bouillon cubes

  • 2 quarts water

  • 1 jar (16 ounce) small boiled onions, drained

  • 1 can (6-ounce) vegetable cocktail juice

  • 3 stalks celery, sliced into one inch pieces

  • 2 medium yellow squash, sliced

  • 1 bay leaf

  • 1 tablespoon dried parsley flakes

  • 1 teaspoon sale

  • teaspoon pepper

Dredge the meat in flour, coating well.  Heat oil in a Dutch oven, brown cubes on all sides in hot oil.  Add onions and garlic, cook over medium-high heat for one minute, stirring constantly.  Add remaining ingredients, bring to a boil.  Reduce heat, cover and simmer 1 to 1 hours, stirring occasionally.  Serves 8.

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