Bryant Family Farms

Bryant Family Farms Bryant Family Farms LLC is a Pastured Poultry farm producing many different types of meat and eggs.

Bryant Family Farms LLC was founded in 2011 with the idea of supplying FRESH, local eggs and meats too customers directly from the farm. I supply restaurants, farmers markets, grocers, butcher shops and residential customers throughout Illinois and Wisconsin. Currently I raise Chicken, Duck, Geese, Guinea, Quail and Heritage Turkey for Eggs. And I raise all of the above as well as Goats, Pigs and a couple steers for meat every year.

08/06/2026

Make sure to get your tickets!!! Head to the website

Make sure to get your tickets online or at the markets. Tickets will be available starting next weekend. If you sign up ...
08/06/2026

Make sure to get your tickets online or at the markets. Tickets will be available starting next weekend. If you sign up this Saturday at either farmers market we will mail you your tickets. Bryantfamilyfarms.org

🍽️ What’s for Dinner?Tonight’s dinner was centered around one of my favorite ways to cook—the tagine.I started with a wh...
08/03/2026

🍽️ What’s for Dinner?

Tonight’s dinner was centered around one of my favorite ways to cook—the tagine.

I started with a whole guinea fowl, rubbed generously with garlic from Sun & Moon Farm, olive oil, salt, and fresh cracked black pepper. It rested on a bed of Sun & Moon Farm onions and quartered baby red potatoes before I squeezed half an orange over the bird and covered it with the tagine.

Into the oven it went at 275°F on convection for three hours, giving us plenty of time to tackle projects around the farm while dinner slowly came together.

The guinea fowl turned out incredibly tender, with the onions and potatoes soaking up every bit of those flavorful juices. If I were to change one thing next time, I’d remove the lid and finish it under the broiler for about 15 minutes to crisp the skin just a little more. Every meal is a chance to learn something new.

To round out the plate, I warmed up last night’s rice with a spoonful of duck fat and put together a fresh salad featuring:
🥬 Kale & buckwheat sprouts from New Roots Farm
🥬 Lettuce from Sun & Moon Farm
🥬 Spinach from Westridge Organics
🧀 Feta from Hidden Springs Creamery
🍒 Wisconsin cranberries
🌰 Roasted almonds & pumpkin seeds
🥗 Dressing from Renaissance Farm

One thing I enjoy most is building meals around ingredients raised by local farmers and producers. Tonight’s dinner was a reminder that simple, quality ingredients, cooked with patience, are hard to beat.
What’s everyone else having for dinner tonight?

WisconsinGrown CookingFromScratch LocalFood SlowCooking FarmLife KnowYourFarmer

Tonight’s dinner was a reminder that some of the best meals are the simplest.I found a package of our bone-in duck breas...
08/01/2026

Tonight’s dinner was a reminder that some of the best meals are the simplest.

I found a package of our bone-in duck breasts at the bottom of the freezer with a 2022 Julian date and some loose packaging. Since I’m back to cooking more, that freezer is finally getting worked through one meal at a time.

These duck breasts spent 12 hours in the sous vide with rosemary, oregano, salt, pepper, and olive oil before a quick trip under the broiler to crisp up the skin.

The result? Perfectly cooked duck with a beautifully pink center, crispy skin, and incredible flavor. Duck has to be one of my all-time favorite meats… although guinea fowl gives it some serious competition. They’re both amazing in their own way.

The all-day rain put us behind schedule, so we didn’t make it into the house until around 9:00 tonight. Dinner was simple: duck, buckwheat, orange slices, avocado, and a fresh side salad (that disappeared before I remembered to take a picture 🤦‍♂️).

After a long day on the farm, it was exactly what we needed.

Have you ever tried duck? If so, what’s your favorite way to prepare it?

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07/30/2026

Another 3:30 AM start. ☕🚛

One snooze later (3:38 😅), coffee in hand, dried mangoes and bananas packed, cooler loaded, and the re**er trailer checked over, I was rolling out of Bryant Family Farms by 3:58 AM.

A quick fuel stop ($4.79/gal diesel 😬), then it was off to Mekong Fresh Meats to pick up two pallets of product for the farm.

While there, I learned the owners family had experienced a loss of a 6 week old baby. My thoughts are with them during this difficult time.

By 7:36 AM, the trailer was loaded, the invoice was paid, and I was headed back home. ETA: 10:15 AM.

These early mornings aren’t glamorous, but they’re part of what it takes to keep fresh, high-quality products stocked for our customers. Every trip, every mile, and every sunrise reminds me why we do what we do.

And yes… this re**er trailer has been an absolute workhorse for us. Ironically, it’s now up for sale as we begin building our next multipurpose Re**er transport, delivery and market vehicle—one that will help us transition away from an ICE vehicle and toward an EV-powered future.

Thanks for following along and supporting local agriculture. ❤️🌱

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07/28/2026

While most people were asleep, the farm was wide awake.

Around 11:00 PM last night, Hillside Hatchery pulled into the farm just as we were finishing loading birds into crates and onto the truck for this morning’s trip to Mosinee.

Amos and his wife caught a few hours of sleep before we all got back to work at 4:00 AM. Together, Mel and I unloaded 2,042 chicks and ducklings, getting them settled into their brooders before I climbed into the Freightliner.

Now I’m headed to Mosinee, Wisconsin, with 567 chickens for our 7:45 AM harvest appointment.

These birds arrived here as tiny, one-day-old chicks. For the past 67-73 days, they’ve spent their lives on our farm with fresh air, sunshine, pasture, and attentive care every single day. Today marks the final step in that journey before they’ll head out to provide wholesome, nutritious meals for families all over Wisconsin and across the country.

This is the part of farming that isn’t always seen. The late nights, the early mornings, the miles on the road, and the countless hours of care that go into raising every bird with purpose.

Thank you to everyone who chooses to support local family farms like ours. Every purchase helps make mornings like this possible. 🐥🚛❤️

✨ Fresh Weekend is HERE! ✨Fresh, Never Frozen Chicken is available July 31 – August 1! 🐔Whether you’re grilling, smoking...
07/28/2026

✨ Fresh Weekend is HERE! ✨

Fresh, Never Frozen Chicken is available July 31 – August 1! 🐔

Whether you’re grilling, smoking, roasting, or stocking the freezer, now’s the time to grab your favorite cuts before they’re gone.

✔️ Pasture Raised
✔️ Soy Free
✔️ Nutrient Dense

Plus we’re fully stocked with:
🦆 Duck
🦃 Turkey
🐇 Rabbit
🐖 Mangalitsa Pork
🐑 Lamb
🥚 Eggs
☕ Coffee
🌿 Spice Blends

📦 Outside our delivery area? We can ship overnight so you don’t miss out!

👀 Coming August 21–22
Fresh, Never Frozen Whole French Guinea Fowl (Pintade) & Whole Kadaknath Chickens will be available for a special processing weekend.

Reserve online today!

📍 BryantFamilyFarms.org

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🚨 Market Update for Saturday! 🚨Due to the planned protest at the Wisconsin State Capitol tomorrow morning, the Dane Coun...
07/24/2026

🚨 Market Update for Saturday! 🚨

Due to the planned protest at the Wisconsin State Capitol tomorrow morning, the Dane County Farmers’ Market will be closing early at 10:00 AM.

If you’re looking for our FRESH, never frozen products this weekend, here are your options:

🐔 Head downtown early and visit Mel before the market closes.

📍 Or stop by and see me at the Westside Community Farmers’ Market, where we’ll be open until 12:30 PM.

If I happen to sell out before Mel heads home, we’ll see if she can bring me a restock!

This weekend’s FRESH lineup:
🐔 Chicken
🦆 Duck
🐇 Rabbit

Raised on pasture right here at Bryant Family Farms and processed this week—never frozen.

We appreciate your support and hope to see you tomorrow!

WisconsinFarm EatLocal ShopLocal SupportLocalFarmers DaneCountyFarmersMarket WestsideCommunityFarmersMarket MadisonWI FreshChicken FreshDuck FreshRabbit KnowYourFarmer LocalFood WisconsinRaised

What’s for dinner tonight?Sous Vide Pintade (Guinea Fowl).If you’ve never tried guinea fowl, you’re missing out. It’s of...
07/24/2026

What’s for dinner tonight?

Sous Vide Pintade (Guinea Fowl).

If you’ve never tried guinea fowl, you’re missing out. It’s often considered the second healthiest meat you can eat, right behind rabbit.

Tonight’s bird actually came from our “reject bin” in the walk-in freezer. It was missing one leg quarter, so it wasn’t something we’d sell to a customer—but it was still perfectly good food. Around here, birds like that become our dinners instead of going to waste.

I coated it with olive oil and Blue Mountain Jerk Seasoning, let it marinate in the refrigerator for 12 hours, then into the sous vide it went at 145°F for another 12 hours.

After the sous vide, I put it under the broiler for about 20 minutes to get the skin e###xxtra crispy.

The first bite… shhhhh… don’t tell Mel. 🤫 While she was outside watering the plants, I stood at the stove and stole the two little oysters off the back of the bird. They’re my favorite part, and I just couldn’t resist. The skin crackled, and the juices literally poured out when I bit into it.

Then I waited for Mel to come inside, and we sat down for dinner together. I had one side of the breast and the remaining leg quarter.

To go with it, I made a salad using local ingredients, adding fresh buckwheat sprouts and honey roasted cashews for a little extra crunch. On the side were some beets another vendor gave me at last week’s farmers market. That’s one of the things I love about local markets—we’re not just selling food, we’re supporting each other and enjoying what our fellow vendors produce.

I do use recipes from time to time, especially when I’m putting together detailed recipe cards for my mom or when I want to share another cooking idea with everyone.

But when I’m cooking for myself? I usually open the refrigerator and freezer, grab what looks good, and let the meal come together as I go. Those unplanned meals always seem to turn out to be the best ones.

I’m not sure anyone reading this can fully grasp just how amazing this meal was. Sorry the pictures aren’t great—I was far more interested in enjoying dinner than taking food photos.

Have you ever tried guinea fowl?

Address

Mineral Point, WI
53565

Telephone

+16083419268

Website

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