Bear Meat

[makosharkin]

Hey Guys,

I know this is a fishing forum but i know there are some of you that are hunters. A friend of mine shot a black bear and gave me the back strap. I am told this is a really good cut of meat from the bear but i am not sure how to prepare or cook it. Does anyone have a good recipe for bear?

Thanks!

[striper101]

There are several ways of preparing it! You can cut the Strap into 1" steaks or cut in half and bake it as you would a regular roast. I have never had the chance to eat this part of a bear but if you don't like it I'll take the rest of it off your hands!

I'm sure someone on here has had it before & will post a good recipe for you.

[nautiduck]

The backstrap is also known as the loin, it is one of the choicest cuts of meat. Look up some of the recipes here for loin or even tenderloin. Marinated with soy sauce and balsamic vinegar and grilled or broiled, 1" thick medallions, hot grill, smear with butter with mashed garlic sprinkled with sea salt about 3-4 minutes per side. Bear is very good if it was cleaned and processed well. It also makes excellent jerky but please for the love of God dont do that with the loin. Ill trade you some venison round roast for the bear loin if you want jerky.

[seapower]

With the chance of offending some here, I'll make 2 no doubt about it suggestions. First of all I LOVE bear meat, especially the "collecting it" part. You cannot go wrong making bear burger or bear stew. Cut ALL the fat off. I rinse it off good then, put the meat in a draining bed of ice for a couple of day's to get any "gamie" taste out of it (I like the game taste,some don't)and to let any old blood drain. For the burger grind it up with only fresh, white marble beef fat, 20% fat at the most. Cut it up in 1 1/2 to 2 inch chunk's for stew. Brown the meat with butter, salt and pepper (please only fresh milled pepper only) in your stock pot covered. I don't get carried away with spices, I like the taste of the bear, slow cooked with the ingredients listed. Then put potatoes and every kind of fresh vegitable you can think of (carrots, tomatoes, onions,celery,green beans,corn,peas,lima beans ,etc..). Add a few Bay leaves, salt and pepper.Add water till it's all covered good. Bring it to a good hard boil, cut the heat down and let it simmer, covered for several hour's. Stir it often, cook until all vegetables are good and cooked. Make a big pan of "sweet corn" bread and eat like PIGS!!!! The stew is my favorite. If you like liver, you'll find bear liver to be the best liver known to man (fried till tender, with onions). Most people don't get to have bear meat often. Take care of it and enjoy it. I never met a bear I didn't like.Frank,SeaPower

[makosharkin]

Awesome! Thanks guys. I cant wait to try it. I am going to have it tonight. Cut into medallions as suggested. If i like it (and from the sounds of it i will) i am going to try the stew.

[Bad Fish]

I agree, make sure to trim all of the fat. This will make a world of difference.

[nautiduck]

Sorry forgot to mention as the others definately cut off the fat, I do that with all game so I didnt think to mention it. The fat has a very poor flavor to it. If you need to add fat for any reason use beef fat.

[Thin Blue Line]

If you want to try something simple grab a jar of Montreal seasoning by Mccormick. On the side of the bottle is a marinade recipe with olive oil, soy sauce and the seasoning.
Try it, you will not be disappointed. works the nuts for venison too. Enjoy-

[nautiduck]

Hey Thin I dont wanna work the nuts for anything Im gonna leave that for my wife. But I will try the marinade on some venison.

[Thin Blue Line]

Hey Thin I dont wanna work the nuts for anything Im gonna leave that for my wife. But I will try the marinade on some venison.

Good point, me neither...its a Boston thing