Bear Buttermilk Biscuits and Gravy

Bear Buttermilk Biscuits and Gravy 

This recipe is a great way to utilize rendered bear fat and bear breakfast sausage. Scroll to the bottom for Bear Fat Rendering Tips.

Biscuit Ingredients,

Makes approximately 12 biscuits:

1. All-purpose flour 5 cups 
2. Kosher salt 2/3 Tablespoon
3. Sugar 4 ¼ Tablespoon
4. Baking Powder 1 2/3 Tablespoon
5. Baking Soda ¼ tablespoon 
6. Rendered bear fat 1 ½ cup
7. Heavy Cream 2 ¾ cup
8. Buttermilk ¾ cup 
9. Eggs 1 ea 
10. Any other ingredients like cheese or bacon. 1 cup 

Method 

• Reserve Bear fat then combine all dry ingredients and all wet ingredients separately 
• In a 5-quart countertop mixer, combine all dry ingredients and mix on low speed for 2-3 minutes until well combined.
• Add the bear fat and mix for another minute
• Slowly add all liquid ingredients making sure not to over mix. 
• Fold in any cheese or other fillings you’d like.
• Wrap tightly in plastic wrap and store refrigerated for at least four hours. 
• Roll out dough on a lightly floured work surface to a two-inch thickness.
• Use a pint glass or a six-inch round cookie cutter 
• Place the biscuits on lightly greased baking tray. Brush lightly with egg wash. 
• Bake at 350 degrees for 12-14 minutes until fluffy and golden brown.

Gravy Ingredients:

1. Heavy Cream 1 quart 
2. Freshly ground black pepper TT
3. Bear breakfast sausage 1 pound 

   Sierra Sage Bear Breakfast Sausage 

   Ingredients 

   1. One package Live Wild Sierra Sage seasoning 
   2. 5# ground bear meat (Bear meat has plenty of intramuscular fat so there is no reason to add any more fat). 
   3. 5.7 grams Pink Sure Cure 

       

   4. Method 

      • • Mix the ground bear meat, Sierra Sage seasoning and pink cure using a meat mixer. (If you do not have a meat mixer, make sure to mix thoroughly).
        • Form into 4oz patties or stuff into sausage casings. 
        • Make sure to cook until you reach an internal temperature of 160 degrees Fahrenheit.

    

Method: 

• In a heavy 12” cast iron skillet brown one pound of bear breakfast sausage 
• Do not drain the fat
• Add one quart of heavy cream simmer on low until desired thickness
• Season lightly with fresh ground black pepper 
• Serve over freshly made biscuits and enjoy!

Rendering Bear Fat 

• Make sure to trim any excess meat, blood or connective tissue from the fat.
• Cut into one inch cubes 
• Use a crock pot to ensure you don’t burn the fat. You want to go low and slow.
• Add the fat to the crock pot making sure to not overfill. Once the fat and solids have separated you can strain through cheese cloth and a strainer. 
• I like to get the cheese cloth damp and I usually fold over itself 4-5 times. Line the strainer with the cheese cloth and place over a pot or bowl. Strain the fat and discard the solids. 
• Pour into clean mason jars and either preserve it by canning, refrigerating or freezing. 
• Use like you would butter, bacon grease or cooking oil.