Short version: Mystery meat, bread and butter, frozen peas
If it was from the ram, it would get tender in a reasonable amount of time. If it was the bull, it would, um, not. So I decided to play it safe and pressure cook it. That way, it would cook in a reasonable amount of time no matter what it was.
I cooked it with onion, garlic, and some of the leftover pasta sauce. Then, at dinnertime, I fried it in the tallow rendered while it was cooking and added the rest of the pasta sauce, plus some asadero cheese.
It came out well, and A. positively identified it as sheep meat.
I really need to start labeling meat more specifically.
Short version: Tacos, raw green beans, pinto beans. collard greens
Long version: I didn't have quite enough of the ram meat left for everyone, so I added a can of commodities beef we got from someone.
Canned meat seems sketchy, but the ingredients are literally just the meat and salt. So it's just like the meat I pressure can.
Well, the texture is a little different--shreddier--but that's probably because that meat wasn't from a mature bull.
The collard greens have definitely been an unsung hero in the garden this year. They volunteered, and while every other plant is bolting in the heat or getting eaten by various species of caterpillar or grasshopper, they keep soldiering on.
I need to remember to use more of the jars of pinto beans I pressure canned some time ago. I still have at least 12 pint jars left, and plenty more dried beans in the pantry.
Short version: Roast chicken, roasted potatoes and onions, roasted garlic, green salad with ranch dressing, pots de creme
Long version: Poppy always goes with A. to feed the chickens. When one of the meat chickens pecked her in his zeal to get at the food she was carrying, she declared "Off with his head!"
Maybe not those exact words, but she was of the opinion that he was ready for the oven. A. was happy to oblige. He did the actual killing, as well as the scalding (dunking it in hot water--makes it easier to get the feathers out) and singeing (with fire, to get the little hair-like feathers off), but Poppy and Jack did most of the plucking, and Cubby did the gutting.
A.'s ultimate goal is to turn the entire butchering process over to the children.
I cooked it with butter, garlic, lemon, and rosemary. Once again, it was a very big chicken.