Stir Fry Black Bear
 

This is a must try for everyone if you get the opportunity to try bear meat.

- Ensure all fat is trimmed off the steaks and scrape the steak with a sharp knife to remove any fat residue.

- Using approximately 4 lbs of steak, cut it in cubes, and again cut any excess fat away from the meat and de-bone the steak.

- Take 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1/2 cup of worchestershire sauce and mix all together.

Put the meat in a bowl, put the mixtures in with the meat, and ensure evenly distibuted throughout the cubes of meat. Cover and keep refridgerated a minimum 12 hours. Ensure frying pan is hot with a small amount of oil added prior to putting the mixture in it. Stir fry for approximately 5 minutes adding mushrooms, onions, and green peppers. The end result delicious!!

Cheers and safe hunting

Rob

I hope you arent eating spring bear...

So should I trim the fat?! Sounds good though. You should ship some my way to test out for the rest of us!

Nope, we only have a fall bear hunt. Have you ever tasted bear meat? It is by far the best game ever if prepared properly.

Hahahahaha, you got the point, the fat is terrible...I still have some from last fall but depending on where you are, it would never make it there without going bad.

Man, I would love to get my hands on some bear. I have heard a lot of good things about it.

Everything you heard, if it was good, is indeed true.

Never had bear before :cool:...

What would you compare it to ???

Hydro

Bear has a great taste of it's own and there really isn't anything to compare it. It is darker than all meats, it has a fat througout the meat (marble), it has a tough tecture; however, like all game, if prepared properly in the field, at home, by the butcher, and by the chef you will never taste anything better. People who do not like bear meat had 1 of the steps above done wrong. The trick is to get the hide off as soon as possible and to ensure all fat is taken off prior to storing and again prior to cooking.

Hope you get the opportunity to try it as it is wicked tasting!!

Cool, thanks...

anyone try this as yet
 

Just wondering if anyone has had a chance to try this recipe as yet? If so, how did it go?

Canadian Black Bear Outfitters
www.blackbearoutfitters.ca

I tried some grizzly while I was working up in Norman Wells, Canada. Was not impressed. Guess it was just not cooked right.

Not sure as never tried grizzly but black bear cooked with this recipe is absolutely wicked. The boys at camp just love it :)

It all depends what the bears diet is.


Sent from my iPhone using Tapatalk

It's not so much the diet as it is the preparation. It has to start in the field, get the cape off as soon as possible, strip as much of the fat off as soon as the cape comes off, and get it to the butcher for hanging in a fridge for 4-5 days. A good butcher knows he/she has to get the fat off when processing as it is not the diet so much as the fat that taints the meat on a bear, it is absolutely gross :shaking:

BassYakR asked me about eating bear meat and I posted this quite a while ago. In case anyone ever gets the chance to try bear meat, this is an awesome recipe. If you have tried bear meat and did not like it I guarantee it was not prepared properly from when it was field dressed, at the butchers, and when prepared for the table. It is absolutely awesome.
Cheers
Canadian Black Bear Outfitters
www.blackbearoutfitters.ca

Well I dang sure must not have prepared it properly. A friend gave me a black bear hindquarter a few years back. I didnt have a clue what to do with it. Well being from Louisiana means "when in doubt use the big pit." There aint nothin that 12 hours of slow cooking with wood wont fix. Ima right? Well that time I wasnt. The meat wasnt bad but it wasnt good. It just wasnt. It was like eating something with no distinct flavor of its own. Im sure that was caused by a lack of knowledge on my part though.

Come on up north
 

Hahahaha...guaranteed, it was not prepared right. Bear meat has fat running throughout it and I can't imagine cooking a whole quarter over a big pit as all the fat taste would go throughout the whole quarter and believe me, the fat is terrible. Well I guess you found that out :rotfl: The other problem is was the hide taken off it immediately and most of the fat removed at the same time. You and BaaYakR have to come up north for a fall bear hunt and you can try some fresh stuff for yourselves :grinpimp: