Wild Game Recipes| Bear Recipes
Braised Bear Steak
Simply Elegant Bear Steak and Rice
County Style Bear
Bear Meat Balls
Bear meat can be excellent when properly prepared, and when cooked,
it is very much like pork. A young animal does not need to have its
meat marinated, although this helps to tenderize the meat and to
remove the gamey taste. Older meat should always be marinated. Be sure
to remove the fat before preparation. Also cut out all sinews and
other undesirable parts.
The flavor of bear can vary greatly, depending on the animal's diet
and the amount of fat left with the meat. A bear that has eaten
carrion will have objectionable flavors, while one that has fed on
berries will taste completely different. Bear fat has a very strong
flavor and will make the meat objectionable if not completely removed.
Care should be taken with bear meat to prevent the danger of
trichinosis. Either be sure the meat is well cooked to an internal
temperature of 170 degrees F. or that the meat has been stored at 10
degrees F. below 0 for at least 30 days.
Tenderness depends on the age of the bear. Young animals may be
roasted; but don't overcook them. Older meat should be cooked with
moist heat as in casseroles or stews. Marinating the meat may also
help. Try using bear meat in your favorite recipe.
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