Ingredients:

This is a great way to utilize all of the animal. We take leftover meat trimmings, bones, and any other scraps to make this flavor rich broth. This broth once finished can be used to add more flavor, as well as nutrition to soups and gravies, or you can add some fresh herbs and spices to make a warm,  mineral rich tonic. You can substitute any poultry species for this broth or use a combination. My top three are chicken, guinea and turkey.

If you’re looking for a delicious dish with a hint of intrigue, this is the one for you. Don’t let the cheek  scare you off, as this is one of the most flavorful and tender pieces of meat. If you think your guests may be put off by it, just wait till they’ve had their fill and tell you how good it is before you tell them what it really is.

If you’re looking for a delicious dish with a hint of intrigue, this is the one for you. Don’t let the tongue scare you off, as this is one of the most flavorful and tender pieces of meat. If you think your guests may be put off by tongue, just wait till they’ve had their fill and tell you how good it is before you tell them what it really is.

What’s a holiday meal without some good old fashioned Sausage Dressing? This recipe is great by itself or stuffed inside your holiday White Oak Pastures’ Pastured Turkey. The Pecans and the Apple mix well with the Pork Sausage for a delicious play on the old standard.

This is a delicious hearty stew utilizing a delicious yet often overlooked cut of beef.

This is a delicious no-nonsense dish. If you’re looking for a great tasting roast, with minimal work and a lot of wow. This is the dish for you!

Ingredients

Duck is a delicious dark meat bird, that can actually be consumed (and has its best flavor) at medium rare. Duck fat is also great for cooking, so be sure to reserve any leftover duck fat for a later use

(Makes 6 Servings: 2 Quart Casserole)