bear meat

Discussion in 'Wild Game' started by raastros2, Jan 4, 2012.

  1. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Hey guys anyone ever did any bear meat before?
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I haven't, but I'm sure there are some guys on here who have.
     
  3. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Yessir, iam not doin it for a few more weeks....just tryin to get some early ideas
     
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    you making sausage or roast?
     
  5. raastros2

    raastros2 Smoking Fanatic OTBS Member

    [Roast my man roast
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  7. plj

    plj Meat Mopper

    Agreed, keep it cold & clean then cook to well done temps ... then enjoy!

    Yes I've cooked & eaten a fair amount of bear, it is quite good.  I've heard people complain that it is greasy, but that has not been my experience.

    I have a recipe from an LL Bean cookbook for a bear roast that is my wife's favorite - I'll dig it out later if you like.
     
  8. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Yeah man that would be great if you can find it
     
  9. plj

    plj Meat Mopper

    This recipe is taken from the LL Bean Game & Fish Cookbook by Cameron & Jones.

    3-4 lb bear roast, loin or rump.  Trim off most of the fat.
    Poke holes in the roast with a sharp knife & insert 2 or 3 sliced garlic cloves.
    S&P the meat well, lay a few slices of fat under it and roast for 20 minutes at 500 (preheated).
    Reduce heat to 300-325 and roast for 2 1/2 hrs.
    Gravy: Saute 1 chopped onion, 1/2 stalk chopped celery in the drippings. Add 3 Tbl flour, 1 1/2 tsp sage, 1/4 tsp thyme, 1/4 tsp savory, 2 cups beef stock, 1 tbl Worcestershire sauce.
    Serve with mashed potatoes, brussel sprouts, cranberry sauce.

    Its really a simple roast, but we really like it.

    None of the recipes in that cookbook have internal temps, they're all old-time recipes. Simple but good.
     

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