Ken Hamilton was up to par this week at FHE when he brought a pheasant to demonstrate how to skin and preserve a fresh bird. He put it on it's back, stepped on each wing and pulled up on the legs. The meat came out skinned and clean.
Vivian adds the herbs and spices
Ken will close the jar, bake for 1 hour, add the ring and seal for up to 2 years. Would I eat it? Perhaps--in case of famine.
We also helped prepare for a cultural hall wedding reception. Love those!
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