Escaped Birds Recipes

HOMEMADE BIRD FOOD AND BIRD FEEDER

Steps:

• Slice the orange in half through the equator. Hold one half of the orange over a mixing bowl and use a spoon to scoop the flesh into the bowl, catching the juices and avoiding breaking through the peel. Repeat the process with the other half of the orange. Use kitchen shears to cut the pulp into smaller pieces.
• Add the almond butter, oats, dried cranberries, pepitas and 1/4 cup sunflower seeds to the bowl with the orange. Use a rubber spatula to mix until evenly combined. Set aside.
• Use a wooden skewer to pierce a hole through an orange peel about 1/2 inch below the cut. Continue to thread the skewer through the orange to reach the other side. Pierce through the orange, creating 2 holes directly across from each other. Remove the skewer and repeat the same process crosswise on the orange, so that you now have 4 holes. Repeat the same process with the other orange half.
• Take one piece of kitchen twine and use the skewer to help the ends of the twine through two of the mirroring holes. Tie a knot at either end of the twine to secure it to the inside of the orange. Repeat the process with the remaining twine. Use one of the wooden skewers to poke from one side of the orange to another, creating a perch. Repeat the process with the remaining skewer, creating an X. Repeat with the second orange half.
• Fill the oranges with the almond butter mixture. Top with the remaining 1/4 cup sunflower seeds. Hang the bird feeders outside on a sturdy branch.
• Any leftover almond butter mixture can be stored in the fridge for up to 5 days to refill the feeders. Alternatively, it can be eaten by humans with green yogurt or on toast.

BEEF BIRDS

Steps:

• Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
• Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
• Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
• In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
• Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
• Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.