Bear fat is very versatile. Not only can it be used for cooking but it can be used to oil down your firearm or to waterproof and treat leathers.
December 01, 2017
By Steven Rinella
Print Recipe
Sportsman Channel TV host, Steven Rinella of MeatEater Venison Mincemeat Pie Recipe .
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Serves: Dough for 2 (2-crust) pies Prep time: 15 minutes Total time: 45 minutes
Ingredients:
3 cups sifted flour 1 teaspoon salt 1 cup chilled bear fat ½ cup cold milk
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Directions:
Sift flour, then resift with salt. With a pastry cutter, cut half of the bear fat into flour mixture until mixture resembles coarse cornmeal. Cut in remaining bear fat until the crumbles are the size of large green peas. Add cold milk and gently mix with a fork until evenly incorporated. Squeeze a small amount of the mixture in the palm of your hand and if it doesn't hold together, add in an additional tablespoon of milk. Lay down a piece of plastic wrap and dump the mixture out onto the plastic. Gently press together until the mixture forms a loose ball. Do not overwork. Wrap the ball in the plastic wrap and set in the refrigerator for 30 minutes. Remove chilled dough and divide into four parts, two of the parts (the top crust) slightly larger than the other two parts, and roll out on a floured surface. Use pie crust dough to make your favorite sweet or savory pie.
