by Walter Campbell
(Miami Beach, Florida)

Florida pioneers got a fair amount of their protein from bears. Here is a recipe from Marjorie Kinnan Rawlings book “Cross Creek Cookery”.

Hang rib steaks of bear as long as possible without spoiling. Brush with salt and pepper and melted bear fat or olive oil. Broil over hot live oak coals about twenty minutes, turning twice. Serve with baked sweet potatoes and cole slaw.

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