aside from the staple bear stew has anyone came across any that are awesome? got a few lbs of tenderloin to work with yet.
Looking for a couple Black Bear Recipes
- Thread starter cntryep3614
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genesis27:3
Member
I used the same simple recipe as I do for whitetail, and it was absolutely delicious!
-Take off as much of the fat that you can that is on the outside.
-Marinade in Moore's Original Marinade.
-Put it on the grill, and after the first turn, sprinkle Tony Chachere's Cajun on it, flip it again, and sprinkle more on that side.
You want it done, but don't over grill it!
Absolutely delicious! Also great on venison!
-Take off as much of the fat that you can that is on the outside.
-Marinade in Moore's Original Marinade.
-Put it on the grill, and after the first turn, sprinkle Tony Chachere's Cajun on it, flip it again, and sprinkle more on that side.
You want it done, but don't over grill it!
Absolutely delicious! Also great on venison!
Umpqua Hunter
Veteran member
1. Trim all silver skin and fat.
2. Lay on butcher paper in the refrigerator for 12 hours on brown butcher paper.
3. Marinate in a brine of 3 quarts of water, 7 ounces of light brown sugar, 6 ounces of salt and 4 oz of Worcestershire sauce for 24 hours in the refrigerator.
4. Slice the bear meat cross grain in 3/4" inch thick slices.
5. Pound out these slices with an 4 ounce meat tenderizing hammer until about 1/4 inch thick.
6. Place the tenderized meat on a cedar plank.
7. Lightly season with Lawry's Seasoning Salt.
8. Smoke 1 hour at 160F, followed by baking 45 minutes at 225F.
9. Let rest for 7 minutes.
10. Scrape bear meat off into the garbage and eat the cedar plank.
2. Lay on butcher paper in the refrigerator for 12 hours on brown butcher paper.
3. Marinate in a brine of 3 quarts of water, 7 ounces of light brown sugar, 6 ounces of salt and 4 oz of Worcestershire sauce for 24 hours in the refrigerator.
4. Slice the bear meat cross grain in 3/4" inch thick slices.
5. Pound out these slices with an 4 ounce meat tenderizing hammer until about 1/4 inch thick.
6. Place the tenderized meat on a cedar plank.
7. Lightly season with Lawry's Seasoning Salt.
8. Smoke 1 hour at 160F, followed by baking 45 minutes at 225F.
9. Let rest for 7 minutes.
10. Scrape bear meat off into the garbage and eat the cedar plank.
shootbrownelk
Veteran member
I had a whole black bear tenderloin given to me by a friend. I made it by seasoning with a Hi-Mountain rub, and refrigerating it overnight. Then I wrapped the loin with thick sliced bacon and tossed it on a charcoal grill. It was some of the best meat I ever had, other than Bighorn sheep.
xtreme
Very Active Member
Hilltop
Veteran member
UH, I can't say I have had much bear that tasted good myself. I would rather each snow goose in the spring.
Sawfish
Very Active Member
Bear meat gets mixed reviews from my friends, unless it is Bear Chili. Makes the best chili that I have ever eaten. Secret ingredient is using beer (no lite stuff) instead of water for liquid. NOTE: Bear is a relative of the pig must be cooked to an internal temp. of 165 degrees to avoid trichinosis. Undercooked bear meal almost took out the Meat Eater staff a couple of years back.
shootbrownelk
Veteran member
melsdad
New Member
This is the only way I have had Bear meat prepared and it has been delicious every time. This recipe also works great with deer as well.
Very important!! Trim as much fat and silver skin as you can from the meat.
The quantity of ingredients depends on the amount of meat you are cooking.
Put meat in a large crock pot or electric roaster.
Then add onions roughly cut up. Carrots, mushrooms..etc.
Next add beef broth till the meat is almost submerged.
stir in 3 or 4 packs of Lipton onion soup mix and cook on low for 6-12 hours depending on size of meat. As the liquid evaporates add beer, water, or more broth. When the meat pulls apart with a fork it is ready.
I would rather eat this meal over a beef roast any day!
Very important!! Trim as much fat and silver skin as you can from the meat.
The quantity of ingredients depends on the amount of meat you are cooking.
Put meat in a large crock pot or electric roaster.
Then add onions roughly cut up. Carrots, mushrooms..etc.
Next add beef broth till the meat is almost submerged.
stir in 3 or 4 packs of Lipton onion soup mix and cook on low for 6-12 hours depending on size of meat. As the liquid evaporates add beer, water, or more broth. When the meat pulls apart with a fork it is ready.
I would rather eat this meal over a beef roast any day!
packer58
Very Active Member
That's pretty much how we do our bear also........crock-pot bear roast is awesome.
Colorado Cowboy
Super Moderator
The bear meat I've had was really disappointing. I took a tenderloin, sliced it into 1" steaks (just like I would do deer or elk), soaked it in milk, tenderized it slightly with a tenderizing mallet and dredged it in flour that was seasoned with salt, pepper & garlic powder. Fried it in really hot oil for a couple of minutes. It just didn't have any flavor.
The best I've done is jerky with the 2 front shoulders and it was really great.
The tenderloin receipe in dhootbrowneld's post sounds great, If I get another bear, I'll try it. I did a1/2 of a moose tenderloin that way in Canada and it was some of the best I've ever tasted.
The best I've done is jerky with the 2 front shoulders and it was really great.
The tenderloin receipe in dhootbrowneld's post sounds great, If I get another bear, I'll try it. I did a1/2 of a moose tenderloin that way in Canada and it was some of the best I've ever tasted.
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RICMIC
Veteran member
I've eaten a lot of bears over the years, and I agree with CC about grilling or frying the steaks. It makes great hamburger, but for the steaks or roasts make Swiss steak. Slice the roasts, pound the steaks flat with a meat tenderizer, spice to your pleasure. Brown the meat and put in crock pot with 1 can tomato sauce, 1 can stewed tomatoes, 1 sliced onion, green pepper. Cook it on Hi for a couple hours, and on low for the rest of the day. You can do this with any of your lesser cuts of game also, and it always comes out tender.