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.
Ingredients:
- 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.
www.michigan-outdoors.com
Braised Bear Steak
Older bear meat can be prepared as follows:
Ingredients:
- 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.
http://www.ces.ncsu.edu
Bear Meat Balls
Ingredients:
- •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.
http://www.ces.ncsu.edu
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 Roast
Ingredients:
- 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.
http://www.ces.ncsu.edu
