Homemade Wild Bird Suet
Note: This recipe is not practical for the hot summer months, when your cake will turn rancid quickly, but is great during the winter months when it will maintain its freshness and shape.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
1/2 c. rendered fat or lard
2 c. old-fashioned oats (not instant)
2 c. chunky peanut butter
2 c. beef broth
1/2 c. sugar
1/2 c. raisins/dried cranberries or chopped nuts (optional)
1-1/2 c. wild bird seed
Squares of wax paper (to put between sliced cakes for storage)
In a large pot, combine lard, oatmeal, peanut butter, broth and sugar, stirring frequently.
Heat to a boil, then reduce to a simmer.
Simmer for 20 mins. or so, or until mixture is the consistency of thick oatmeal.
Stir in raisins and/or nuts.
Remove from heat and stir in bird seed.
Pour into mold and put in freezer, cooling until hardened.
Once hardened, remove suet “brick” from freezer and allow it to soften slightly to ease in cutting.
Store thawed cakes in refrigerator for up to one week or refreeze with a sheet of wax paper in between.
“May God give you of the dew of heaven and of the fatness of the earth. . . .”