Have a bear hunt coming up in a few weeks... Looking for some good recipes that you all may have. Will be my first time cooking bear, but I have an understanding of the care that has to be taken with cooking bear in order for it to be safe. Thanks!
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Black bear recipes
- Thread starter Magungo1066
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I like bear steaks, we prep them just like beef or venison. Rub with Olive oil, salt, pepper and some mixed garlic on top, I only cook bear meat on a Weber charcoal bbq, indirect heat, I throw chipped mesquite or oak that I soak in water to add smoke and control the heat. It is very good meat as long as its a bear that was eating naturally. If its a trash bear the dog wont even eat the meat.
Black bears will eat almost anything. No need to cook up anything special. 
Walkingeagle
54 Cal.
I like the small steaks fried in bacon grease until cooked through. Also can be ground and added to replace pork in any cooked sausage. Just remember to leave some fat on.
I love apple pies using rendered bear fat in place of lard for the crusts.
Walk
I love apple pies using rendered bear fat in place of lard for the crusts.
Walk
appalichian hunter
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A bear I was once told is a garbage can on paws, but I like it especially bear sausage and also B.B.Q.
Okay, my favorite bear meal. I’ll take a roast and put it in the crock pot with your favorite bbq sauce, cook on low for 8-10. Pull apart like you would a pork butt. Sauté some jalapeños and pineapple, then add the pulled bear. Sever up on slider buns, and enjoy.
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Just remember to treat the bear and its meat just as you would prime venison. Field dress it asap, cool it, keep it out of the sun...the black fur absorbs alot of heat. Trim as much fat as you can . Bear meat is good quality meat...alot of folks like the burger. We particularly like it slow cooked like pot roast, You are supposed to cook it well like you would pork....but I have to admit, I have cheated and cooked the tenderloins to medium rare and they were wonderful...I was lucky. Of course you can grind it into sausage like any venison sausage recipe.
We run some cutlets through the aerator/tenderizer two or three times. Soak in lime juice for 2-4 hours in refrigerator. Sprinkle with sesame oil and rub in. Coat with a chile/mango puree (or just buy it bottled). Sear in pan 1 minute and transfer to grill. Baste with chile/lime/mango puree while grilling to 145-160 degrees internal temp. Keep at that temperature for 1 to 2 minutes on grill and remove. Let cool for around 5 minutes before cutting (or eating). Put a dollop of mango/onion relish on top of each piece.
https://www.cdc.gov/parasites/trichinellosis/hunters.html
I assume you are talking about trichinosis.
Fleener
I assume you are talking about trichinosis.
Fleener
Exactly. Im well familiar with its in's and outs. Thanks!
I've had bear jerky and bear stew. The only tolerable ways I've had it. Steaks just fried, or marinated, or grilled, I wouldn't touch again.
The first bear I shot, smelled like garbage after I skinned it. Gave the meat away. The second bear I ate a few steaks from and gave the rest away. Neither of these animals lived anywhere near garbage. Both deep woods Adirondack bears. I stopped targeting bears. Had one under my treestand last year during bow season. Never even bothered to draw the bow. Curious critter, leaned on the tree I was in, and looked right up at me, would have been an easy shot.
Maybe it's an acquired taste and I just haven't acquired the taste. But, good luck on your hunt. Any time in the woods is time we'll spent.
The first bear I shot, smelled like garbage after I skinned it. Gave the meat away. The second bear I ate a few steaks from and gave the rest away. Neither of these animals lived anywhere near garbage. Both deep woods Adirondack bears. I stopped targeting bears. Had one under my treestand last year during bow season. Never even bothered to draw the bow. Curious critter, leaned on the tree I was in, and looked right up at me, would have been an easy shot.
Maybe it's an acquired taste and I just haven't acquired the taste. But, good luck on your hunt. Any time in the woods is time we'll spent.
I have eaten grizzly bear loin from a bear that was North of the Artic Circle and certainly not near any human garbage. It tasted terrible. Took one bite and spit it out. It was dredged in flour and fried in butter. Ended up breaking out the freeze dried for supper.
Dont know if I have ever tried black bear or not. Hoping to bag one in 2022 on a CN hunt that has been delayed twice due to Covid.
Fleener
Dont know if I have ever tried black bear or not. Hoping to bag one in 2022 on a CN hunt that has been delayed twice due to Covid.
Fleener
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I have tried black bear meat several ways and I just do not like it. Either it was a "trash" bear as someone referred to it of the cooking process was wrong. At any rate I have no desire to try it again. It is a shame, as I have access to areas that bear can be hunted (quite successfully) during season. But, there are plenty of deer and pig there also. I really love venison and wild pork.
Some cuts are better than others. Ribs, etc. I would just roast as a BBQ- they are fine. Sometimes the shoulder, etc. can not be as good- that you might want to save for chili, etc. A lot depends on what the bear has been eating and the time of year. When a bear is gaining weight (Fall) they are usually better than in the Spring after they have lost a lot of weight.
You are right about cooking it well.
You are right about cooking it well.
beardedhorse
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Won a chili cook off contest using bear fo rpork and blue grouse for chicken thighs. If bear has enough belly fat, trim out for bacon. The Rocky Mountain black bears aren't as tasty as Eastern ones eating good mast, acorns, etc. I don't care for their ropey, stringy coarse meat but sure use the rendered fat for flakey pie crusts and mixed with beeswax, 2 parts bear to one of beeswax for patch lube.
Dieselmech570
32 Cal
Look up Mississippi Roast in google, Makes Bear roast amazing!
One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired
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One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired
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