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Tried and True Recipes
for
Every Hunter & Angler
These are recipes that we have used extensively
and are appreciated by friends & family.
Highlighted Recipes
You spent a lot of time and effort to harvest your game. Let us further help you prepare meals for you and your family.
Venison Steak Sandwich
This is a simple and perfect recipe for Mule Deer, Antelope and Elk.
A great wine pairing is the Merlot from Silver Sage Winery.
A great wine pairing is the Merlot from Silver Sage Winery.
How to Render Bear Fat.
So, you just harvested a 300 lbs Black Bear...Now what? You deal with the hide and the meat...But what about all this Fat?
There sure is an abundance of fat on a Black bear, especially a fall black bear. There are many, many non-cooking uses for rendered down bear fat. Lubricating guns and knives, preserving and waterproofing leather, burning as fuel in oil lamps. Bear oil does not go rancid as quickly as pork lard and can be used for any type of cooking application. It is the best oil for frying and a great product for making pastries and pie crusts.
You will want to get the fat cooled as fast as possible, just like the meat. I like to trim all the usable fat and then freeze it in usable chunks. It is much easier to handle and cut up when it is partially frozen. Cut up into small cubes. Now you can start to render it down...Low and slow with the heat. It will almost immediately start to "melt". Maintain a low/med heat as to only melt the fat and not "cook" it. As it renders down, you will eventually end up with small pieces of solid fat in the liquid oil. These are called CRACKLINGS. They can be salted and eaten or used for dog treats.
*Point to Note: Low and slow is the name of the game. The hotter you render it down the darker the oil will be. The slower you render it the lighter the oil will be. Despite the difference in appearance, there is no difference in taste or usage.
Once rendering nicely, you can expect to render down 1 lbs of fat in 30-40 min. Generally, 1 lbs of fat will produce 1 pint of oil.
After you remove any solids (Cracklings), let the oil cool a bit. Filter using cheesecloth or any other suitable filter by placing over the containers opening. Gently pour the oil in the jars and seal. As the Mason Jars cool, you will hear them "pop". Now the jar is sealed.
It can be stored indefinitely in the freezer or up to 6 months in the refrigerator.
There sure is an abundance of fat on a Black bear, especially a fall black bear. There are many, many non-cooking uses for rendered down bear fat. Lubricating guns and knives, preserving and waterproofing leather, burning as fuel in oil lamps. Bear oil does not go rancid as quickly as pork lard and can be used for any type of cooking application. It is the best oil for frying and a great product for making pastries and pie crusts.
You will want to get the fat cooled as fast as possible, just like the meat. I like to trim all the usable fat and then freeze it in usable chunks. It is much easier to handle and cut up when it is partially frozen. Cut up into small cubes. Now you can start to render it down...Low and slow with the heat. It will almost immediately start to "melt". Maintain a low/med heat as to only melt the fat and not "cook" it. As it renders down, you will eventually end up with small pieces of solid fat in the liquid oil. These are called CRACKLINGS. They can be salted and eaten or used for dog treats.
*Point to Note: Low and slow is the name of the game. The hotter you render it down the darker the oil will be. The slower you render it the lighter the oil will be. Despite the difference in appearance, there is no difference in taste or usage.
Once rendering nicely, you can expect to render down 1 lbs of fat in 30-40 min. Generally, 1 lbs of fat will produce 1 pint of oil.
After you remove any solids (Cracklings), let the oil cool a bit. Filter using cheesecloth or any other suitable filter by placing over the containers opening. Gently pour the oil in the jars and seal. As the Mason Jars cool, you will hear them "pop". Now the jar is sealed.
It can be stored indefinitely in the freezer or up to 6 months in the refrigerator.
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