Title: Bear lard
 Categories: Game, Native, Canadian, Jw, Info
      Yield: 1 Servings
 
      1    Text file
 
  The gamy flavour of bear that many people find objectionable is
  concentrated in the fat, so the fat should be trimmed from the meat
  before cooking. Bear meat is not marbled like beef so large cuts and
  roasts should be larded.
  
  Bear fat can be excellent for pastry making, provided it is rendered
  first. Otherwise it will go rancid quickly even if frozen.
  
  To render bear fat, cut the suet into cubes and heat it slowly in a
  heavy covered kettle, then strain it. Bring the strained liquid fat
  to a boil and simmer it for 10 minutes to sterilize it, then pour
  into sterilzed air-tight containers. If the containers are sealed and
  stored in a cool place, the fat will stay sweet and edible for months.