Cajun rice. I brown off some chopped. celery, pepper and onion with sausage or kielbasa. Add garlic and Cajun seasoning. Add minced liver and giblets (I prefer using the organ meat from my chickens in this but have done it with other animal livers. The stronger the live type, the more sausage and seasoning I use to hide liver taste). Add cooked rice and parsley. Salt to taste.
Flora Eerschay wrote:Thanks! I'll try with sheep fat tomorrow, and maybe with beef fat later too. I now remember that the rabbit I had a few months ago had its fat in unusually hard clumps... could that be melted too?
Leah Holder wrote:If anyone is listening and has a few minutes, could you tell me at what stage in leaf growth I should uncover these guys? Thanks!
Flora Eerschay wrote:How do you render beef fat? I'm waiting for beef and I'm wondering now if I could ask for the fat too... I mostly used vegetable oils so far.