Text 30019, 80 rader
Skriven 2015-08-15 22:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Bear
============
-=> Quoting Dave Drum to Michael Loo <=-

 DD> Odd, bears and pigs are supposed to be cousins.

Although they have some commonality of taste, they are not closely
related genetically. Bears are in the order of carnivores as are
dogs and cats. Pigs are in the order of even-toed ungulates and more
closely related to cattle, deer, antelope and sheep.

Having said that both have omnivorous diets and both have fatty
meat.

 DD> I would have thought that bear might taste somewhat porcine.

Only to the extent that neither one of them is beef or venison
like. One could say the same thing of beavers as well which are
of course large rodents.

Bear meat is stringy and greasy.

The fat goes rancid quickly if left raw so the meat should be
trimmed and cooked or frozen as soon as possible and not hung.
When I roast bear I do so on a rack and discard the drippings.

But rendered bear fat is quite stable and nice for deep frying and
baking in recipes where lard is called for such as pie crust. Like
all wild meat it's gaminess varies with sex, age, time of year and
diet. Especially diet. Imagine the difference between blueberry,
acorn and salmon fed bears.

The stringiness can be coped with by slicing roasts thinly across
the grain or pot roasting until the meat is shreddable.

 DD> My source (said) the bears and the pigs are both from the swine
 DD> family." (Answer by C Dixon)

C Dixon is wrong.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan Roll with Raspberry Liqueur Cream
 Categories: Desserts, Cakes, Fillings, Nuts, Alcohol
      Yield: 8 Servings
 
      5    Eggs; separated
    3/4 c  Sugar
  1 3/4 c  Pecan pieces
    1/4 c  Sugar
  1 1/3 c  Whipping cream
      1 tb Chambord
      1 tb Confectioner's sugar
 
  Beat egg yolks and sugar in small bowl with electric mixer until
  pale and thick. Blend pecans until finely ground. Transfer to a
  large bowl and fold in egg yolks. Beat egg whites until soft peaks
  form; fold gently into pecan mix. Pour onto greased and lined 15 x
  10 jelly-roll pan. Bake at 375~F for 20 minutes. Turn roll onto
  sheet of grease-proof paper dusted with extra sugar; remove paper
  lining. Roll up gently with paper; stand 1 minute, unroll; cool to
  room temperature. Beat whipping cream and liqueur; add powdered
  sugar and beat until soft peaks form. Spread 3/4 of the cream over
  the roll; roll up carefully from the short side. Place on serving
  platter. Decorate with remaining cream and some pecans and
  raspberries if desired.
  
  From: PATTI ANDERSON

  Reposted by: Nancy Berry
 
MMMMM
          

YK Jim


... If bears attack you, like a good piece of meat, be eaten.

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