any good bear recipes on here

[greenjeans]

what do you guys know about cooking bear?

[alan]

This simple no brain recipe works on any game. I call it the souper roast. Throw any good roast into crock pot and add 1 can crean of mushroom, 1 can french onion, and 1 can cheddar cheese soup. That's it.

[Greywolf]

First off, if it's that shag-nasty sombitch you been tryin to lure in for the last three years, give the meat to the dogs, and you and the missus head for the local Steak House.

Otherwise,
My favorite for that would be Black Pepercorn Marinade and a friggin
hhho-otttttt grille. Marinate for a few hours.Sear both side and then drop the heat let it cook. Fresh mushrooms and peppers & onions saute'd in deep frypan. Oven roasted potatoes (peeled and baked).
Eat everything in front of you, kill everything behind you(:D:rolleyes:)

send me the chops
Oh, and don't forget, not a speck of fat on the meat.

[Greybeard]

The flavor of the meat will relect what the bear has been eating. In October and November, our local bears are eating pears and they are simply delicious. You usually have to cook your bear meat the same way you used to have to cook pig meat - medium well. Another school of thought is to freeze it at 10 degrees F (or colder) for 6 months (or longer) and this will kill the trichinosis. Then cook the bear meat the same as beef. It will be a bit stringier. Only the loins will be somewhat tender. I tend towards crockpot recipes. Long and slow, with moisture, is the way to go. The results can be tasty and tender. I usually have most of the meat made up into sausages and hamburger.

The fat is a treasure. Best there is for pies and it makes great soap. I traded about 10 pounds of it with a local lady that makes soap. She gave me back 5 pounds of highest quality soap. Also good for waterproofing your boots and you can even tan leather with it. Greybeard/

[greenjeans]

I usualy make a stew out of a crockpot that is preaty good. I know a guy who i sometimes take my bear carcasses to that will barbecue the whole darn thing the old school hog way which is good.

[Whelen Nut]

greenjeans

Sounds like you got a bear. Congrats.

Here's my bear roast recipe:

Cut ALL the fat off!

Put the roast in alum foil. Sprinkle a package of dry onion soup mix on the roast then add a generous amount of MASTERPIECE BBQ sauce. Close the foil and put in a roasting pan. Fill the pan about half full of water.

Roast at 375 for about 3-4hrs...depending on your oven.

Sometimes I add some small red potatoes and small carrots for the last hour or so.

Enjoy.

WN

[SeniorCoot]

Bear meat use depends upon kind--Black- grizz- or brown- last two i mostly forget but Blacks can be good esp if eating berries or corn etc.--age is a deptement also- older tend to be tough but edible no less-I usually grille the back straps-fry the heart-corn front shoulders- cure and smoke the hams and make sausage out of remainder. Since i do not like crock pot rsts i will use shoulder,bottom round or top round for a pot rst-- dredge it in seasoned flour-brown well in bacon grease or veg oil-and put in dutch oven or roasting pan with some carrots,onions,and celery-1/2C dry red wime and 1C beef stock--cover tightly and put in 325F oven for 2-3 hrs or till tender- remove rst and make gravey from pot liquid,beef stock and br roux- sometimes I season it with oregano,Italian seasoning and a bayleaf.

[Hi Ball]

Senior Coot, sounds like a great plan in the making!;)

Not to mention all that good eating too by golly!;) :D :D

[Greybeard]

Senior Coot, I had two bear "hams" made up by a professional ham and sausage maker. I baked and then served one "ham" at a special dinner for some dozen friends. It was TOUGH and STRINGY :(. Everyone ate a bite, and some two bites to be polite, but that was it. My special dinner was a disaster.

However several commented that the bear "ham" seemed more like corned beef. A few days later I used some of the baked "ham" to make a bear "ham" boiled corn beef dinner (with traditilnal potatoes, carrots, and cabbage). It turned out great. The boiling made the meat fairly tender and the flavor was very good. So there I was with some 30 to 40 pounds of rather good bear "corned beef" which we used up over the winter ;). Greybeard/

[SeniorCoot]

Greybeard--Very interesting--as said I corn mostly the shoulders-- do it with tender Quick(dry method) and it comes out very good--hams I do in wet brine for a week or more and then smoke-- whilst not exactly like store bought stuff it is not stringy nor tough- I put it in my elec Brinkmann with Mesquite for smoke and cook it around 4-5 hrs till 160 internal. sounds like you at least got good eating form most of it.

[Greybeard]

The difference in tenderness was normal baking (ended up tough and stringy), versus your low and slow and my boiled dinner (both tender). Greybeard/

[greenjeans]

Does any one know about the cooking them like a pig method my friend does?

[SeniorCoot]

No Way- they ain't piggies and do NOT taste like them nor do they cook the same.

[greenjeans]

I know a guy who does it that way turns out preaty good Ill contact him to see how he does it.

[ColoYooper]

Same recipe as javalina:
Prepare a pit as you would for a NC-style pig-pickin' - build fire in pit, allow coals to develop...
Take a cedar (or other aromatic wood) plank. Soak plank in your favorite marinade.
Tie your select pieces of javelina/bear meat to the plank.
Wrap meat/plank assembly with burlap soaked in marinade.
Wrap in tin foil.
Place in pit and cover for 5-6 hours (time will vary depending on # of coals, heat retention,etc.

Remove package from pit.
Cut meat from plank and discard meat...

... enjoy plank and burlap!

[SeniorCoot]

I make jerky out of lower legs- rsts(pot) out of front quaters- and mcure hams then cook like ham-all good BS can be grilled- any of it can be marinaded or injected and then put in smoker/cooker- also makes good sausage with 30% pork trimmings.