What is the best way to process/prepare black bear meat? I know about trichonella or whatever it's called, so no medium rare bear steaks!
If you have sat at a bait pit and watched a bear eat maggot infested bait and still have an appitite for it, eat it anyway you like only thing I ever made was bear stew.
I put bear meat in a crock pot with veggies let it cook all day I was bringing stew to deer camp. I got home and grabbed the crock pot to dump off the ample grease off the top and neglected to unplug the crock pot and went I hit the end of the cord the lid came off and the boiling bear fat hit my hand and arm. 2 drops off pee came out.
I sold restaurant equipment and supplies for about five years. Do not go into a restaurant kitchen. Worst here are the Mexican and Asian restaurants. Two folded due to a bad health report. As my father said, "What you don't know doesn't make your head ache."
Bear meat is pretty greasy. I know that those who really like a well prepared bear roast go through a fairly lengthy process to drain off the fat. Try looking up something like "best bear roast recipe". It involves putting it in the oven on a broiler pan on low heat for a while to bleed off excess grease. I have tried a "properly" prepared bear roast a couple different times, not a fan. I will eat a bear as salami, pepperoni, or summer sausage. That's about it. But it is really good with the right brine/recipe. Most mix it about half and half with pork. Jalapeno and high temp cheese is popular for bear sausage. Some people really like it though, so take the above with a grain of salt. I had a friend that loved bear meat and always told me he'd take any bear meat I wanted to give him. I haven't shot that many but did give him all the backstrap off the last bear I shot. You'd have thought I gave him a new rifle or something by the way he acted.
