Emu Surprise


  • 3lb emu meat, cut into 1-1 ½” pieces
  • 2 cans cream of mushroom soup
  • ½ can water
  • 1 packet of dry onion soup mix
  • 1 small jar cocktail onions, (drained & rinsed)
  • ½ lb fresh mushrooms, sliced
  • 1 cup dry sherry
  • Fresh ground black pepper


Mix all the ingredients together.

Bake covered for 3-3 ½ hours at 350°F.

Serve over rice, noodles or in Timblac cases of puff pastry.

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