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Sunday, March 4, 2012

Whitetail Buck-n-Bourbon with Bear Fat Biscuits

Good friend Phesant from Wisconsin has struck again. :)
In the past, Phesant has shared his freshly caught walleye and home made pepper blend with me (which I loved!)
Recently he sent a package of walleye fillets and a container of bear grease for me to try.
I am looking forward to enjoying the fresh walleye but this was my first encounter with bear fat, I couldn't wait. :)

The bear fat had already been rendered down into a beautiful white lard. Looks just like the fine leaf lard from one of my homegrown pigs.
Phesant mentioned that bear lard makes great flaky biscuits so I decided to give it a try.

I cubed a venison hind roast..... (from fall hunting season)



seasoned with simple coarse salt and cracked black pepper...



dusted the meat with flour.....



Gave the venison a browning in some of the bear lard...







removed the venison from the pot and added onions and garlic.



The wild onions are showing now, so I couldn't resist adding a few to the pot...









When the onions and garlic were tender, I added the browned venison back into the pot...



Then came 2 cups of beef stock, 3/4 cup of bourbon and a couple pinches of marjoram, thyme and basil...
I placed the pot of buck and bourbon into the Hasty Bake cooker to simmer over the hot coals.



Then made a few biscuits using
2 cups of flour
1/4 cup of bear lard
3 tsp. baking powder
1 tsp salt
about 1 tsp sugar ( you can add more or less)
and 3/4 cup of milk
Combine the dry ingredients well, then work the lard in completely. Add the milk last..







I added the skillet of bear fat biscuits to the cooker... they took about 25 minutes to bake.





seasoned the pot with kosher salt and cracked black pepper...



The buck and bourbon with a bear fat biscuit.....and a sip of Crown Royal. :)



I loved it! The biscuits were light and flaky, the venison nice and tender...





I can't describe how much I enjoyed this meal... Every time I cook venison it brings back memories of being out in the brush during hunting season. Looks like I need to take up bear hunting too!

Not sure if you will see this Phesant, but if you do, thank you!!! I owe ya. :)

28 comments:

LindaG said...

We have wild onions here, too, but I can never get to the bottom and find a bulb. The tops always break off.

And I'm annoyed that Blogger won't let me get comments from some blogs any more. Makes me sad. :(

Big Dude said...

the stew and the biscuits both look delicious.

Unknown said...

Well I have to admit it is not my favorite thing you have put on here. The bear fat makes me wonder a little bit.
I just love checking you blog everyday to see what you have dreamed up. I too love to cook/grill/smoke and am always inspired by the items you post.
I still think you need to host a cookout so that some of your followers can try some of the amazing dishes you post. I couldn't live more than a couple of hours away from you.

likeadeere said...

I'm not much of a venison eater. But I think it's because I've had lack of options from anyone with culinary genius such as yourself. It looks really delicious, and I love your creativity! Great job.

cowgirl said...

Linda, me too! Both the breaking off part and the blogger problem.
I've been using either a screwdriver or a pair of scissors to dig the wild onions out of the ground. If I pry them all the way around, I can usually pull them out without breaking.
The darned blogger is getting irritating.. I had to stop posting on several of my favorites.

Hope you had a nice weekend Linda, thanks!

cowgirl said...

Thank you Larry! It was one of my favorite meals.. really a treat. :)

cowgirl said...

Hi unknown!
I was leary of the bear fat too.. I gave it the pinky finger test before using it, just in case there was a wild flavor. I was amazed at how mild it tasted!
Not sure about hosting a cookout...not sure how to plan for something like that. lol I could butcher a pig to cook underground and hope folks showed up. :)

Thanks so much for stopping by my blog. Sounds like we are almost neighbors! :)

cowgirl said...

Joe, you're so kind...Thank you!
I appreciate you stopping by too, good to see ya. :)

bobsuosso said...

That's one nice looking piece of cutlery in the first pic to go with a great looking meal, who's make?

cowgirl said...

Thanks Bob! Nice to see ya. :)
That's an Old Timer. It seems to keep an edge longer than my other kitchen knives.
Thanks for stopping by. :)

Unknown said...

I am wanting to do a pig in the ground this summer or fall. I have read your blog on that and it looks awesome.
Also I am going to build a smoker trailer within the next year and am trying to figure a way to be able to get a whole hog in there to some whole.
I live at Clinton.

pid said...

that looks/sounds so hearty and delicious. and the bear lard biscuits are very interesting, i bet it was all just.. "yum"

pid

cowgirl said...

Unknown I'd love to see pics of your smoker when you get it finished! Those underground pigs are tasty. :)

I know where Clinton is but don't think I've been there.

Thanks again! :)

cowgirl said...

Thanks Pid! The bear lard surprised me.. it was tasty! :)
Hope you have a great week!

Old Smoke said...

This meal looks absolutely scrumptious. It is cold and windy here and a pot of venison 'n biscuits would be perfect....

marc said...

I have to admit bear lard is something I have never tried. I use bear grease as a patch lube on my black powder rifle, but I don't think it would do well in a pastry.

Thanks again so much for sharing process and recipe, but I will have to wait till someone sends me some bear lard before I can try it out,

Kyle-Carpet Cleaning Fargo ND said...

I'll I have to say is that looks amazing. Thanks for the recipe.

Aggie said...

My mouth is watering!

poetcomic1 said...

Bear fat sounds fattening somehow. Your biscuits remind me of the one's Gus made in Lonesome dove.

cowgirl said...

Thanks Rick! Hope the weather warms up for ya. It's kind of cold and windy here too today. I'm hoping it will brew up a rain cloud. :)

cowgirl said...

Marc thanks! I didn't know it could be used in a black powder rifle. Thanks for the info. :)
I don't think I knew you were a black powder hunter.. thats great!
Phesant said he uses some of it to weather proof his boots.

Hope you get ahold of some of the "cookin'" kind.
Thanks again Marc :)

cowgirl said...

Thank you Kyle! Nice to meet you, I appreciate you stopping by. :)

cowgirl said...

Thanks Aggie! :)
I appreciate you stopping by too!

cowgirl said...

Thanks Poet... I hadn't thought of them as fattening but I bet you're right. :)

Rich said...

Venison never looked better to me. My father used to stew our venison, too, but the recipe was a lot less elegant than the one posted here. Makes me want to renew my hunting license.....

cowgirl said...

Rich thanks!! :)
I bet your father's stewed venison was delicious!
It's nice to hear that you have hunted in the past. You can understand the feeling of just being out there, whether you bring home game or not. :)
Hope you have a great week, thanks again Rich!

Chris said...

Cast iron likes to be used, yours must be ecstatic.

cowgirl said...

lol Chris.. mine gets a good workout alrighty! :)