We live about 25 miles from the closest grocery store in the beautiful mountains of Oregon. We strive to provided a good majority of our food for ourselves and/or find it locally while at the same time eating what we consider to be the healthiest diet and creating as little refuse/garbage as possible (down to about 6 bags per year ~ yes!) It takes great balance to juggle all these balls at once, and at times we are more successful than others. Sometimes, it's an outright circus. C'mon along; we enjoy the company.
We never cook bear meat inside the house...and a roast is really good soaked 24 hours in buttermilk in a fridge..then wrapped with lots of fresh sea weed, wrapped both in butcher paper,,,put on the hot coals and fill the hole with dirt..cooked deep pit style.
ReplyDeleteI am waaay late to the above comment, but why would you not cook bear meat inside the house?
ReplyDeleteI cook bear in the house. I render the lard outside though. Bear is tedious to clean properly. If just taken to your run-o-the-mill butcher house, it might be different.
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