Wild Bird Suet

INGREDIENTS

• 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)
  
  

INSTRUCTIONS

][*]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.