Dijon Horseradish Pork Loin

Jenni Harris

Ingredients:

Duck Confit

Jenni Harris

This is a great way to make a delicious mouthwatering fall-off-the-bone-tender meal that you can keep in the fridge for several weeks until you are ready to enjoy it.

Duck Stir-Fry

Jenni Harris

Quick, simple and delicious stir-fry with a little twist.

Exotic Roasted Goat Shoulder

Jenni Harris

This is a great delicious and simple recipe that accentuates the great flavor of goat (not only will you eat this because its just simply delicious, but goat is probably the healthiest meat you can eat with about a third the calories of beef and a quarter that of chicken while also being much leaner). I would recommend marinating the shoulder for at least 24 hours or up to 36 hours.

Fried Rocky Mountain Oysters

Jenni Harris

 

These are also known as “Prairie Oysters” or “Calf Fries”. This is a very popular item in the American west and Western Canada where cattle ranching is prevalent, though we love them here in southwest GA too. Fried is the most common way you’ll see these prepared, as most everything is better fried. Don’t let them scare you, they are actually really REALLY good!

Garlic Thyme Duck (Goose) Breast

Jenni Harris

Ingredients:

Goat Meatballs

Laura Mortelliti

Grandmother's Chicken (Poulet au Grand-Mère)

Jenni Harris

Courtesy of Virginia Willis(Serves 4 to 6) 

Ground Beef Barbecue Hamburgers

Jenni Harris

(Makes 4 Hamburgers)

Herb Roasted Eye of Round

Jenni Harris

This is a great way to add flavor and tenderize larger traditionally tougher cuts of meat.

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