Bear Information
Bear
meat can be excellent when properly prepared, and when cooked, it is very much
like pork. A young animal does not need to have its meat marinated, although
this helps to tenderize the meat and to remove the gamey taste. Older meat
should always be marinated. Be sure to remove the fat before preparation. Also
cut out all sinews and other undesirable parts.
The
flavor of bear can vary greatly, depending on the animal's diet and the amount
of fat left with the meat. A bear that has eaten carrion will have
objectionable flavors, while one that has fed on berries will taste completely
different. Bear fat has a very strong flavor and will make the meat
objectionable if not completely removed.
Care
should be taken with bear meat to prevent the danger of trichinosis. Either be
sure the meat is well cooked to an internal temperature of 170 degrees F. or
that the meat has been stored at 10 degrees F. below 0 for at least 30 days.
Tenderness depends on the age of the bear. Young animals may be roasted; but don't overcook them. Older meat should be cooked with moist heat as in casseroles or stews. Marinating the meat may also help. Try using bear meat in your favorite recipe.
Bear Kabobs- submitted by Kevin Layne
This
is a great grill recipe for bear, venison and even the lesser meats like beef
and chicken, Sometimes I even spring for some large shrimp.
·
Cherry
Tomatoes Canola Oil
·
Green
Peppers Vinegar
·
Big
mushrooms Worchester sauce
·
Onions
Soy Sauce
·
Meat
cut into 1 1/2 inch chunks Salt
·
1
Bottle Russian salad dressing Pepper
Marinade-Mix the dressing in a big glass
bowl with equal parts oil and vinegar. Add a dash of the worchester sauce, soy
sauce, salt and pepper. Marinate the
red meat (not chicken or shrimp) in the marinade for a couple of hours or all
day.
Get
your coals lit or fire up your gas grill and on coals adjust the heat to about
four hippopotimus.(Hold your hand at about the level of the spears, then
go....one hippopotomus, two hippo, three...ouch!!) Put the goodies on the spears, alternating items. The pieces of
meat will pick up the flavor from the onions and the peppers, so vary the order
that these are assembled.
Line
your kabobs over the heat, cover loosely and go into the house and get the
remaining marinade and a soft brush.
Turn over kabobs and brush the marinade over all, repeat this several
times. This does not take long to cook,
usually when the tomatoes start looking like they want to fall off the kabob
its done. Bear meat is like pork in
that it has to be cooked through.
Braised Bear Steak
Older
bear meat can be prepared as follows:
·
Flour
·
Salt and
pepper
·
Thyme
·
1 cup
sliced onions
·
4
tbsp. bacon fat
·
Bear
steak, 3" thick
·
1 1/2
cups broth
·
1 cup
red wine
·
2
tbsp. tomato paste
Pound
the flour and dry seasonings into the steak with the edge of a plate or a meat
pounder. Brown the onions in the bacon fat and add the meat. Brown meat well on
all sides. Add part of the broth and wine and bring to a boil. Cook briskly for
5 minutes. Turn steak, reduce heat, and cover the pan. Simmer for 1-1 1/2
hours, adding more liquid if necessary. When steak is tender, remove it to a
hot platter. Add the tomato paste and additional liquid, if needed, to the pan
juices to make a smooth sauce. Taste for seasoning and pour over the steak.
Surround with boiled potatoes, garnish with parsley, and serve with sautéed
mushrooms.
Country Style Bear
Slice
bear meat into serving size portions about 1/4" thick. Tenderize with a
meat hammer. Dredge in seasoned flour. Brown quickly in a small amount of oil.
Add enough water to cover meat. Cover pot tightly and simmer until tender over
low heat. Thicken gravy to desired consistency with flour. Season to taste.
Dehydrated onion soup may be used to flavor, as may fresh onion slices.
Bear Meat Balls
·
2
lbs. ground bear meat
·
1/4
cup chopped onion
·
1/2
cup bread crumbs
·
2
tbsp. milk
Mix.
Form into balls. Brown in oil in frying pan. Add 2 tbsp. flour and water to
make gravy and simmer for 1 hour.
Bear Roast
·
4 lb.
bear roast
·
1 1/4
tsp. paprika
·
1
tsp. salt
·
1/4
tsp. pepper
·
1/2
tsp. seasoned salt
·
1 1/2
tbsp. instant minced onion
·
1 cup
beef bouillon
Rub all sides of bear meat with the first
four ingredients. Place seasoned meat in crock pot, sprinkle with onion and
pour bouillon over all. Cook on high setting for 1 1/2 to 2 hours per pound
until 180 degrees F. (check internal temp. of thickest part of roast with meat
thermometer). Vegetables such as carrots, potatoes, and celery may be added and
cooked the same amount of time as the meat. For gravy: remove meat from pot;
stir flour in small amount of water and add to meat juices. Serves 6.