Recipes & Cooking Tips:
We'll be adding recipes and more information on the best ways to cook our fabulous meats. Check back again soon!
Roast chicken is one of our go-to meals. For a tender, juicy and delicious bird follow these steps:
- Rinse chicken in cold water and remove the gizzards
- Rub with olive oil, add salt, pepper, & herbs
- Put a lemon or onion in the cavity
- Bake at 400 degrees for 20 minutes then at 350 for 1 hour, 15 minutes (or until internal temperature is 160 degrees)
Uncased sausage can be used in all kinds of dishes. For great chili, use sausage to give the chili an extra zing. Same with tomato or spaghetti sauces. Just add raw sausage to the sauce and let it all cook together at the same pace. That way, the sausage does not get over-cooked or rubbery.
The above suggestions can also be used for ground beef.
Pork Shoulder Roast:
We enjoy this cut of meat two different ways: Slow roasted in an oven on 250 to 275 for two to three hours, or in a crock pot. If you roast the pork, use a roasting pan or cover with tin foil. We often sprinkle salt and pepper to taste. Rosemary and thyme are also delicious spices for pork. Let the roast cook until the internal temperature in the thickest part of the meat is about 155 degrees. Take the roast out, let set for five minutes. It will continue cooking on its own. Then slice thinly and serve with baby greens and slow roasted potatoes, and the juice from the pan. Use the left overs for pork sandwiches all week!
Rabbit meat can be used in most of the ways in which chicken can be used. It is fine grained and mild flavored, and practically all of it is white meat. Like other lean meats, poultry and lean fish, rabbit is a good source of high quality protein.
Small young rabbits (fryers, 2 to 3 pounds ready to cook) may be fried satisfactorily in much the same way that chicken is fried. Or they may be stewed and the meat used in various recipes.
Larger fryers and roasters need long, slow cooking in a covered pan to make them tender. Best methods of cooking them are stewing -- that is, simmering in a small amount of water - and braising - first browning in a little fat and then cooking slowly,with or without added liquid, on top of the range or in the oven. Liquid used in braising may be a sauce that adds flavor to the dish.
For most recipes, the rabbit is cut in serving pieces before it is cooked. Cut large rabbits into 9 or 11 pieces.