# 26--MONTANA COOKBOOK.
Lovingly Compiled by
Nancy Patrykus [Finnjin]
Chinook winds, Shining Mountains.
Big horns, Bitter roots, Wheat fields.
Copper & Sapphires. Salmon.
Glacier Park,where winter is eternal.
Recipes from:
Montana cooks and friends.
Cover photo:
From a post card I purchased while driving from Chicago, Il. 2005. to my new home in Spokane,WA.
East to west across Montana on Hgwy.
90 is 600 miles! Of beautiful country.
I stayed the night in Billings, MT.
and enjoyed a delicious trout dinner.
The fat can be, for lack of a better term, gross when it's rendering. If you can do it outside in a low oven, I'd recommend it. It smells to high heaven and is rather disgusting to work with.
You need to render bear fat in a very low oven, strain it through cheesecloth and put up in jars. It will solidify and you can use half fat and half Crisco in your favorite pie crust recipe. Using whole bear fat can have a pretty intense flavor.
Thank you for including my recipe, Nancy. Had I known you were doing a Montana cookbook, I could have shared my Grandmother's recipe for Bear Fat Pie Crust... hahaha! My family has lived in Montana since its Statehood. You have to be tough to live there! LOL
10 Comments
Some really nice recipes..from you...Hugs, Nancy
Nancy
You need to render bear fat in a very low oven, strain it through cheesecloth and put up in jars. It will solidify and you can use half fat and half Crisco in your favorite pie crust recipe. Using whole bear fat can have a pretty intense flavor.
i MAY DO A "fat recipe cookbook...
FOR US DIE HARDS!!! lol