- 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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