Quote:
Originally Posted by duckman1911
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.
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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
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
