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Bear Lard

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.


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