Never had bear but need to know the what to do and what not to do. Any recipes would be appreciated as well. Thanks!
For loin.... Soak overnight in Apple cider.....wrap in bacon and throw on grill glazing it with your favorite bbq sauce....simple and delicious Remember bear is in the pork family so cook accordingly
We have a Bear Camp in Northern Ontario cook the meat a variety of ways. Fresh backstraps grilled, cut into stews and roasts. We sprinkle with Famous Dave's and cook to medium rare, awesome!
Most of my steaks i marinated a day or two in teriyaki and grilled. I coulda eaten that every day, simple and tastes great. These others sound great too Sent from my iPhone using Tapatalk
8 This one works well with loin or steak and is also super simple.... Marinate overnight in italian dressing and parm cheese (put a lot in the marinade...the sprinkle kind)....add some banana peppers and some juice from them in the marinade as well.....throw on grill and grill to desired temp....when almost done sprinkle SHREDDED parm cheese on top along with real bacon bits (not the fake crap) and let cheese melt
Only way I've had it is.... Pressure cook/boil, drain grease...repeat...drain grease repeat. Tear apart and serve as a sandwich.
Really. I have done meatloaf, meatballs, burgers, tacos, chilli, and steaks. I know there are many varients to these as well which is what I need to add a twist to what I have made already.
We carry a few sausage seasoning that are very good with bear. mixed 50/50 with ground pork butts. Italian sausage is one of my favorites can be used in burgers, meat balls for spaghetti, just fry the meat for pizza topping, also use the fry meat in your spaghetti sauce. The meat ball sandwiches are my favorite. Its called "Frisco's Italian". another good one iis our old style breakfast sausage or our southern style. Both are good I like the hot one. Call Ben and mention bowhunting.net and get 10% off your order. Tell them mike sent ya.
I was just looking to start this exact same thread til I bumped into this one. Awesome. I have shot many bears but always seemed to give the meat away. This spring I'm going to do some testing on different ways to prepare bear meat and keep an eye on this thread. Last year a friend of mine shot a bear and we made bear ribs on the grill. First boiled the ribs for a few hrs until we could see the meat was ready to fall off the bone. Drained the water from the pot, let the ribs cool off a little and seasoned them with salt, pepper, Montreal steak spice and seasoning salt, threw em on the BBQ on a high temperature and glazed half the ribs with honey garlic BBQ sauce and the other half with teriyaki. They tasted amazing. I have heard of guys making bear pepperoni and ham which supposedly is great stuff. The bear my friend shot was from the spring so there wasn't really any fat on him so it wasn't greasy at all. I likstened to joe Rogens podcast from awhile back and he was interviewing the meat eater Steve rinella and he stated the bears are the best in the fall when they have fattened up from blue berries. Their fat will actually have a blue tinge to it from all the berries and he claims it makes the meat taste sweet.
Got 5 bears so far. All of them had parasites, so never got around to actually taste them... So yeah, stay away from anything other than well done. Maybe next spring I'll get a ''worm free'' bear...
Bears are good eating. I have killed 4 during NY fall archery season and two during spring bow season in Canada. All have been excellent. Here is a good recipe! Start a marinara sauce in a deep pan... Take a bear round ( top or bottom) butterfly it into slices about 4 " wide then pound them flat with a meat mallet. Expect to get about 4 pieces from a bottom or about 6 or so from a top round. Use a food processor. Add 6 cloves of garlic 1/4 tea spoon of crushed red pepper Pinch of salt 1/4 teaspoon of black pepper 1 cup Parmesan or Romano grated cheese Add about 1/2 cup of olive oil. Process it all together so it's a paste. Spoon it and then spread it onto the bear slices. Then roll them and tie them with butchers twine. Take a frying pan and heat to high for a couple minute. Lower it to med add just enough olive oil to cover the bottom. Add the bear to the pan and cook a few minutes on each side. Take them out and place on a paper towel covered plate. Let them rest a few minutes and then add them to marinara sauce. Cook them about 1.5 hours, Serve them after removing the string and slicing ... Some pasta with the sauce will work...a bottle of Salice Salentino, or maybe a merlot. Don't forget a nice insalata at the end of the meal.
