Slow-Cooked Emu Ragu with Native Pepperberries

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

Rich emu meat slow-cooked with tomatoes and native pepperberries, served over creamy polenta for a comforting meal. This Australian-inspired slow-cooker recipe, ready in about 160 minutes, pairs emu meat, diced, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb emu meat, diced
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp, crushed native pepperberries
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup polenta
• 4 cups water
• 2 tbsp butter
• 1/2 cup, grated Parmesan cheese

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely chopped onion, 1 medium finely diced carrot, and 1 finely diced celery stalk. Sauté for 5-7 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and 1 lb diced emu meat to the pot and cook, stirring, for 6-8 minutes until the meat is browned on all sides.
3. Step 3: Stir in 14 oz canned crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 tsp crushed native pepperberries, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low and cover partially. Cook gently for 2 hours, stirring occasionally until the ragu thickens and the emu is tender.
4. Step 4: Meanwhile, bring 4 cups water to a boil in a separate saucepan. Gradually whisk in 1 cup polenta and reduce heat to low. Cook, stirring frequently, for 25-30 minutes until thick and creamy.
5. Step 5: Remove polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until melted and smooth.
6. Step 6: Serve the slow-cooked emu ragu over creamy polenta, garnished with extra cracked black pepper if desired.