Hard to believe it is already the second month in the new year!!!
We are so excited about 2017 as we have a lot going on and planned for. We will start lambing around March and can’t wait for those little lambs to hit the ground running.
Our girls are getting geared up for the new show season and just waiting on lambs to get here so they can officially start planning shows.
We have also added a new partner to our Rabbitry so that we can offer a bigger variety of rabbits. We specialize in rare breed show bunnies. Currently we have Holland Lops, Thriantas, Tans, Czech Frosty, Dwarf Hotots and English Lops.
Sorry that I dropped the ball on you! We are once again getting ready for fair. We have had a lot happen this year and still not done!
The kids showed this spring and summer and done a great job!
We will have our county fair week after next and plan to show sheep, goats, chickens, ducks, and geese. Then we will be headed to District fair and have a small break then off to State. Wish them luck!
We plan on adding several babydoll ewes to the herd. The market ewes are off at the breeders now. Hoping to have quite a few baby lambs around the first of the year.
Hopefully I can start making a habit of posting here again.
Need a quick easy meal that will feed the family?
Recipe for deer shoulder or necks in crock pot
Place meat in crock pot
Place seasoning and cut onions to place on top.
In a bowl take a can of beer, cup of sour cream, and can of cream of mushroom soup. Mix up good and then place over meat.
Allow meat to cook all day in crock pot. When it starts falling off bone then take the bones out.
Cook about 2 cups of white rice and then add to crock pot.
Makes an awesome full filling family meal.
I have had a lot of people ask me how to process deer and how to keep it from tasting gamey. I will eventually add a video but for now I will tell you the best I can.
After the deer is dressed out and quartered then you will need to put in a refrigerator or cooler. Make sure it stays good and cold for several days.
Once the meat has had time to rest then we start pulling out a little at a time and cutting into the choice of meats that we choose – normally steaks, cube meat, tenderloin, neck, and we even use the meat between the ribs for grind. We try not to waste any meat. Once meat is cut up then it goes into a sink of cold water with salt generously sprinkled over the top.
Allow meat to sit for 30 minutes to an hour. Drain the water and then package meat into freezer safe bags or vacuum seal it. We weigh out 2 lbs for all of our bags. We take the grind meat and grind it and use it for ground meat and to make sausage out of it. We also use hams to make deer jerky.
I have recipes to use for shoulders, necks, sausage and jerky. Stay tuned – I will be adding them later on.
We use this method on all of our wild game. Our entire family hunts and this allows our family to have meat all year round.
Well I made my first attempt at pickling quail eggs a couple of months ago and we finally decided to open a jar and check them out.
The overall vote at 100% was they were delicious! They were on the sweet side so next time I will add in a jalapeno. I had never even tried any pickled eggs in the past and for sure never canned them, so I was very happy with outcome. We had to do something with all the extra quail eggs that we have around here.
We had a family reunion today and so I decided to do something a little different. I had lots of extra quail eggs since I have shut the incubator down for a while so I decided on Deviled Quail Eggs. The hardest part of making them is getting the shell of the eggs and after that its super easy. You get an awesome reaction out of adults and children.