Emu Surprise

3lb emu meat, cut into 1-1 ½” pieces

2 cans cream of mushroom soup

½ can water

1 pkt 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.