Bear mincemeat

3 lb boned bear meat
1 c. chopped dates
3-1/2 lb. apples, bared, cored, quartered
1 lb. white raisins
2 qt. cider
1 tsp. cloves
1 qt. water
1 c. beef suet, fine chopped
1 lb. seedless raisins
4 c. orange marmalade
2 Tbsp. cinnamon
1 tsp. nutmeg

Simmer meat in water until tender (add more water, if needed). Drain. Trim away gristle. Put meat through food chopper, using medium blade. Be sure to have 3 lb. of meat after it is ground. Combine with remaining ingredients in kettle. Mix well, bring to a boil, reduce heat and simmer 1-1/2 hours, stirring often. This mincemeat can be frozen or canned. To can, pour in hot jars. Adjust lids. Process in pressure canner at 10 lb. pressure (240) pints 60 minutes, quarts 75 minutes. Makes about 10 pints.

Source: Tok A Tan Womens Club, "Bush Cooking from Alaska"(1968-1979); recipe by Mrs. Pat Kretser.

Pot roasted beaver

Remove and discard all fat. Cut beaver in serving pieces and marinate overnight in salt water with: 2 bay leaves, 4 cloves.

Roll in seasoned flour and brown in butter and bacon drippings. Margarine can be used. Add small amount of water, cover pan and cook until tender. Serves 4-6.

Source: Tok A Tan Womens Club, "Bush Cooking from Alaska"(1968-1979); recipe by Pat Kretser.