It’s sort of like a Big Hug! The feel of the warmth of a Wood Stove on a cold, wet, day! Back that up with the first Chocolate Chip Cookies of the season, and a good cup of ole fashioned Tea brewed on the wood stove and it just warms the cockles of the heart! Kind of like the Improved Briden Farm Chocolate Chip Cookie Recipe!
Over the past three months, we’ve been asked to take in 30 animals!
So far we’ve only taken 6
All these animals need our help!
For whatever reason the owners are in a situation where they need to find a new home for them!
We have the land, but feed, housing, and labour all cost money!
We need Your Help!
Goats Help Needed Life at Briden Farm Muscovy Ducks Nigerian Dwarf Goats Pastured Poultry Pastures and Fencing Pigs Pygmy Goats Saanen Goats Sheep Survival The Buck Pen The Scoop at The Coop Uncategorized Winter
Continuing our Thanksgiving Celebrations with Leftovers! Not bad for Leftovers! Eh?
Used the Potatoes and Carrots, from our Gardens, that we placed in our Cast Iron Frying Pan to hold the Bird, and center piece to our Ring-Necked Pheasant Dinner yesterday.
The Carrots and Potatoes weren’t quite done when the bird was so we saved them for today. We had separately prepared our vegetables yesterday to help ensure A Happy Thanksgiving Dinner.
So, today, on Thanksgiving Day 2023, I took the Carrots and Potatoes that were not quite done yesterday and sliced them up to grill them in the Castiron Frying Pan. Yes, I love Castiron Cooking! The Carrots I did first with a slight bit of olive oil, we’re currently out of our Rendered Lard, and sauteed the Carrots in the larger of two pans. I then poured the Carrots in the Smaller pan and added some salt and a little brown sugar. Using the larger of the two pans to fry the potatoes. To the potatoes I added Watkins Sea Salt, Pepper, and Rosemary. I then placed the Carrots in a well in the center of the potatoes and topped it with the whole Pheasant, less the Leg Quarters we ate yesterday. I then placed the whole thing in the oven at about 400 F for about 10 minutes to warm the Pheasant. Removing the Vegetables and Breasts after it was sufficiently warm and removing the breasts from the bird.
As the Vegetables and Pheasant was warming in the oven I made the stewed tomatoes from our fresh Briden Farm Garden Tomatoes. Cutting them into small pieces and sauteeing them in a little olive oil, Watkins Sea Salt, Black Pepper, Chilli Pepper, Basil, and Harissa.
So, from one of our Pasture Raised Ring-Necked Pheasant we’ve made two beautiful meals, and still have enough on the carcass to make a couple of sandwiches for later on. The vegetables and the pheasant, all raised or grown by us, sure make a delicious meal; or meals.
Farmhouse Recipes In The Pantry Meals Pastured Poultry Ring Neck Pheasants Thanksgiving Vegetables Vegetables