Some Buck-n-Bourbon with Bear Lard Biscuits

cowgirl · 03-06-2012, 11:32 AM

Kind Brethren Phesant (Ken) sent a package of walleye fillets to me the other day.. and a container of bear lard! Thank you again Ken!! I am looking forward to tasting the walleye soon. :)

I have not been around bear at all so this was a real treat for me. I was anxious to try it. :)
The fat had already been rendered down into a creamy white lard.
I gave it the "pinky finger" test to see what it was like.
I was very surprised...no game flavor at all, it was very mild!

I gathered a handfull of wild onions..

cubed some venison hind roast, from fall deer season..

seasoned with salt and pepper, sprinkled with flour and browned in a bit of the bear lard...

removed the venison and sauteed onions and garlic in the drippings..

added the meat to the pot with 3/4 cup of bourbon, 2 cups beef stock, a couple pinches of thyme, marjoram and basil...then salt and pepper.

set over hot coals to simmer...

made a batch of biscuits with the lard...

I loved it!! The biscuits were light and fluffy...the venison tasted like beef tips in gravy.
Thank you again Ken, this was one of my favorite meals to date.

Thanks for looking!

aquablue22 · 03-06-2012, 11:35 AM

Looks fantastic, Bear Lard? WOW something new everyday.....Thank you

deguerre · 03-06-2012, 11:36 AM

Oh! Bad Pun Time! I'll be good though. Great cook Jeanie!

Phubar · 03-06-2012, 11:38 AM

Awesome cooking Jeaniusz!

...now I have to get me some bear lard...probably won't Phind it around my parts.

gtr · 03-06-2012, 11:38 AM

Way above and beyond Jeanie! You are living right!

Did you have coffee bruin when you made that?

Hey, it was Deguerre's idea....

Jaskew82 · 03-06-2012, 11:48 AM

I swear I fall more madly in love with you with every meal you post!

lol...
Good job. Love it!

cowgirl · 03-06-2012, 11:57 AM

lol Thanks everybody!

I really enjoyed this meal.

Fatback Joe · 03-06-2012, 11:58 AM

Awesome!

Redhot · 03-06-2012, 12:02 PM

Quote:

Originally Posted by aquablue22

Looks fantastic, Bear Lard? WOW something new everyday.....Thank you

I was thinking the same thing, along with did he eat the bear? And I never thought to use those wild onions growing in the yard...hmmm, next time I don't have green onions for my salad I'll have to remember that! Everything looks great as always Jeanie!

Grain Belt · 03-06-2012, 12:04 PM

I am an old history major and I recall reading about bear lard in some frontier related journals. Evidently bear lard was highly prized for baking and frying and was a major part of keeping our pioneer ancestors fed. Also I have talked to a few old timers in northern Minnesota who recall their parents and grandparents use of bear lard. One gentleman said his mother made the best pie crust in the world with it! I think it is great when we take a step back into history with food.

I recently found a cookbook that takes recipes from the "Little House on the Prarie" series and actually makes them and adapts them to modern stoves. I bought it for my ten year old niece who is into cooking with her parents. I am excited to make a few things with her from it. It would be neat if bear lard is mentioned.

As always, Cowgirl's use of wild game is inspiring and looks amazing!

hamiltont · 03-06-2012, 12:05 PM

Ohhh, that looks fantastic as always Jeanie!! Thanks for sharing! Cheers!!!

Phrasty · 03-06-2012, 12:14 PM

Bear lard... Very interesting. Looks great Jeanie! As always...

Cheers

bigabyte · 03-06-2012, 12:15 PM

Wow! That's a new one on me...Bear Lard.

Looks and sounds heavenly.

cowgirl · 03-06-2012, 12:30 PM

Thank you friends.. I owe it all to Phesant for turning me into a bear crazed woman now. lol

Quote:

Originally Posted by Redhot

I was thinking the same thing, along with did he eat the bear? And I never thought to use those wild onions growing in the yard...hmmm, next time I don't have green onions for my salad I'll have to remember that! Everything looks great as always Jeanie!

Thank you Michele! It's good to see you posting again!!

Quote:

Originally Posted by Grain Belt

I am an old history major and I recall reading about bear lard in some frontier related journals. Evidently bear lard was highly prized for baking and frying and was a major part of keeping our pioneer ancestors fed. Also I have talked to a few old timers in northern Minnesota who recall their parents and grandparents use of bear lard. One gentleman said his mother made the best pie crust in the world with it! I think it is great when we take a step back into history with food.

I recently found a cookbook that takes recipes from the "Little House on the Prarie" series and actually makes them and adapts them to modern stoves. I bought it for my ten year old niece who is into cooking with her parents. I am excited to make a few things with her from it. It would be neat if bear lard is mentioned.

As always, Cowgirl's use of wild game is inspiring and looks amazing!

Thanks Grain Belt! These were the best biscuits I've had. I hope to try a pie crust with it too.
Your cookbook sounds very interesting...I bet your niece will love it! Hope you take pics of your cooks from the book! :)

Thanks again friends!

DaveMW · 03-06-2012, 12:41 PM

Very nice as always Jeanie!

03-06-2012, 11:32 AM	#1
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Some Buck-n-Bourbon with Bear Lard Biscuits Kind Brethren Phesant (Ken) sent a package of walleye fillets to me the other day.. and a container of bear lard! Thank you again Ken!! I am looking forward to tasting the walleye soon. :) I have not been around bear at all so this was a real treat for me. I was anxious to try it. :) The fat had already been rendered down into a creamy white lard. I gave it the "pinky finger" test to see what it was like. I was very surprised...no game flavor at all, it was very mild! I gathered a handfull of wild onions.. cubed some venison hind roast, from fall deer season.. seasoned with salt and pepper, sprinkled with flour and browned in a bit of the bear lard... removed the venison and sauteed onions and garlic in the drippings.. added the meat to the pot with 3/4 cup of bourbon, 2 cups beef stock, a couple pinches of thyme, marjoram and basil...then salt and pepper. set over hot coals to simmer... made a batch of biscuits with the lard... I loved it!! The biscuits were light and fluffy...the venison tasted like beef tips in gravy. Thank you again Ken, this was one of my favorite meals to date. Thanks for looking! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

03-06-2012, 11:35 AM	#2
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	Looks fantastic, Bear Lard? WOW something new everyday.....Thank you __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

03-06-2012, 11:36 AM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Oh! Bad Pun Time! I'll be good though. Great cook Jeanie! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

03-06-2012, 11:38 AM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Awesome cooking Jeaniusz! ...now I have to get me some bear lard...probably won't Phind it around my parts. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-06-2012, 11:38 AM	#5
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Way above and beyond Jeanie! You are living right! Did you have coffee bruin when you made that? Hey, it was Deguerre's idea.... __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

03-06-2012, 11:48 AM	#6
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	I swear I fall more madly in love with you with every meal you post! lol... Good job. Love it! __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

03-06-2012, 11:57 AM	#7
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	lol Thanks everybody! I really enjoyed this meal. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

03-06-2012, 11:58 AM	#8
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Awesome! __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

03-06-2012, 12:04 PM	#10
Grain Belt Full Fledged Farker Join Date: 11-11-09 Location: Northern MN Downloads: 0 Uploads: 0	I am an old history major and I recall reading about bear lard in some frontier related journals. Evidently bear lard was highly prized for baking and frying and was a major part of keeping our pioneer ancestors fed. Also I have talked to a few old timers in northern Minnesota who recall their parents and grandparents use of bear lard. One gentleman said his mother made the best pie crust in the world with it! I think it is great when we take a step back into history with food. I recently found a cookbook that takes recipes from the "Little House on the Prarie" series and actually makes them and adapts them to modern stoves. I bought it for my ten year old niece who is into cooking with her parents. I am excited to make a few things with her from it. It would be neat if bear lard is mentioned. As always, Cowgirl's use of wild game is inspiring and looks amazing!

03-06-2012, 12:05 PM	#11
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Kearney, NE Downloads: 0 Uploads: 0	Ohhh, that looks fantastic as always Jeanie!! Thanks for sharing! Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

03-06-2012, 12:14 PM	#12
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Bear lard... Very interesting. Looks great Jeanie! As always... Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

03-06-2012, 12:15 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Wow! That's a new one on me...Bear Lard. Looks and sounds heavenly. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-06-2012, 12:41 PM	#15
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Edgewood, Kentucky via Livngston, Montana Downloads: 0 Uploads: 0	Very nice as always Jeanie! __________________ In a perfect world every lab would have a home and every home would have a lab. There is no greater fan of fly fishing than the worm. Weber Kettle 22.5" Restored "J" - Black Weber Smoky Joe "F"- Black Weber Genesis - Black (CL Score - brand new) Weber Go-Anywhere - Black UDS which surprisingly is not black Great Outdoors Smoky Mountain Smoker