Dairyland Rabbitry Poultry Sheep Goat

07/01/2025

Rabbit and goat also!!

07/01/2025

What do you need to do to be prepared for picking up your 4-H / FFA rabbit project? Learn from Katie & Kendall Lisle, from Fort Worth's Finest Rabbitry as t...

06/25/2025

06/25/2025

Seeing your favorite animals is a tradition for many families, and we've made it easier than ever to plan it right!

With our What's in the Barns schedule, you’ll never miss your favorites🐮

PLAN AHEAD: https://bit.ly/3HAivK3

PRO-TIP: You can find animals at Compeer Financial Discovery Barnyard and horses at the "Neigh"borhood Corral" every day of State Fair!

06/25/2025

There's no substitute! 💪

Drive it. Lead it. Brace it.

06/22/2025

If anyone needs me today this is where I’ll be

06/22/2025

Support Our American Farmers 🇺🇸
Once our farmland is gone… it’s gone forever.
You can’t grow corn on concrete.
You can’t harvest tomatoes from a solar farm.
We support clean energy — but not at the cost of our food supply.
Solar panels belong on rooftops, not on the land that feeds America.
Every acre lost is a meal we’ll never get back.
Let’s stand up now — because once farmland is gone, there’s no getting it back.
🥕 Protect our farms. Feed our future.

06/22/2025

Since this PETA type was asking how to eat creatures like this, I dug up a recipe for Hasenpfeffer:

1 whole domestic rabbit cut into portions (have your butcher do this if you're squeamish)
2 ½ cups chopped onion about 2 medium
12 cloves garlic sliced
2 bay leaves torn if fresh or crumbled if dried
10 - 12 whole peppercorns
6 - 8 whole cloves
1 750 ml bottle dry white wine a Fume Blanc works well
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 - 3 tablespoons flour
1 - 1 ½ cups chicken stock

INSTRUCTIONS:

Prepare the Marinade in a deep bowl combine the onion, garlic, bay leaves, cloves, and wine. Add the rabbit pieces making sure they are submerged. Cover with plastic wrap, placing a plate on top to keep the rabbit submerged. Refrigerate for at least one full day, two is better.

Heat the oven to 325°F.

Prepare the Hasenpfeffer:

Remove the rabbit from the refrigerator and remove the rabbit pieces, scraping off any onion or garlic that is clinging to it. Pat the rabbit dry with paper towels (wet meat doesn't brown).

Strain the solids from the wine by pouring through a sieve; saving the marinade and onions separately.

In a large heavy pot or Dutch oven, heat the oil and butter together until the butter has melted and become frothy. Salt and pepper the rabbit then add to the pot, in batches as necessary. Brown well. (Browning is important. Do not rush this step).

Once all the rabbit is browned, lower the heat then add the solids from the marinade (onions and garlic). Cook, stirring frequently until the onions are soft.

Stir in the flour and sauté for about 2 - 3 minutes.

Stir in 1 cup of the marinade and cook until beginning to thicken. Add the rabbit, plus any accumulated juices to the pan, along with about 1 cup of chicken stock. Add marinade and chicken stock in equal portions to cover the rabbit. Cover the pot and place in the oven. Ignore for 1 ½ hours.

After 1 ½ hours, remove the pot from the oven. Remove the rabbit from the pot. Put the rabbit on a platter and keep warm.

Strain the sauce to remove all the solids. Bring the sauce to a simmer. If it is not thick enough, make a slurry of 2 teaspoons cornstarch to 1 tablespoon chicken stock. Stir and cook until thickened. Serve rabbit with gravy spooned over.

06/19/2025

OH MY GOSH!! FOR REAL LIFE?!?
YALL, these “black egg” scams have gone on way too long! I cannot believe we still have people out there expecting black eggs out of Ayam Cemani 🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️

Not my conversation, but has been shared with permission.

06/19/2025