Homemade Wild Bird Suet
Homemade Wild Bird Suet might be just the main course you are searching for. One portion of this dish contains roughly 24g of protein, 51g of fat, and a total of 741 calories. This recipe serves 8 and costs $5.11 per serving. From preparation to the plate, this recipe takes roughly 25 minutes. 21 person were glad they tried this recipe. A mixture of old-fashioned oats, dill seed, peanut butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Who Needs a Cape. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is spectacular. Try Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe, Chestnut & wild mushroom stuffed three-bird roast, and Homemade Bird Dog Pizza for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 c. beef broth
1-1/2 c. wild bird seed
1/2 c. raisins/dried cranberries or chopped nuts (optional)
2 c. old-fashioned oats (not instant)
2 c. chunky peanut butter
1/2 c. rendered fat or lard
1/2 c. sugar
Equipment:
pot
wax paper
Cooking instruction summary:
In a large pot, combine lard, oatmeal, peanut butter, broth and sugar, stirring frequently.Heat to a boil, then reduce to a simmer.Simmer for 20 mins. or so, or until mixture is the consistency of thick oatmeal.Stir in raisins and/or nuts.Remove from heat and stir in bird seed.Pour into mold and put in freezer, cooling until hardened.Once hardened, remove suet "brick" from freezer and allow it to soften slightly to ease in cutting.Store thawed cakes in refrigerator for up to one week or refreeze with a sheet of wax paper in between.
Step by step:
1. In a large pot, combine lard, oatmeal, peanut butter, broth and sugar, stirring frequently.
2. Heat to a boil, then reduce to a simmer.Simmer for 20 mins. or so, or until mixture is the consistency of thick oatmeal.Stir in raisins and/or nuts.
3. Remove from heat and stir in bird seed.
4. Pour into mold and put in freezer, cooling until hardened.Once hardened, remove suet "brick" from freezer and allow it to soften slightly to ease in cutting.Store thawed cakes in refrigerator for up to one week or refreeze with a sheet of wax paper in between.
Nutrition Information:
covered percent of daily need
