Bear meat recipes

[bigtedd]

Still have quite a bit of bear meat left from the spring hunt. And now also have venison in the freezer too.

So I need to start eating my way through the bear meat! Ive eaten almost all the sausages but still have the other cuts left.

Anyone have some recipes they'd like to share?

thanks

BT

[old243]

Probably it would make good jerky. Either sliced thin and marinated or hamburg and a jerky gun. old 243

[Muskyhunter]

Probably it would make good jerky. Either sliced thin and marinated or hamburg and a jerky gun. old 243

You just have to make sure you cook your bear meat well to prevent trichinosis and jerky may not be the way to go with bear meat.

http://www.cdc.gov/parasites/trichin...s/hunters.html

I have been hunting bear for about 35 years it is great meat but you must be careful especially with dried meats. We have found a bear roast cooked in ketchup is awesome and I have heard Pepsi too. It changes the taste. I also make a meat loaf that is really good with ground bear and venison.

Enjoy.

[crazygoose]

Bears in My Kitchen; an Exclusive Collection of Black Bear Recipes

[Rick in Muskoka]

My favourite thing to do with bear meat is to brine the hindquarters and then smoke to make bear ham. Everyone who has tried it, raves about how great it is. Last year I shot my first small bear and had two 5 lb. hindquarter hams. This year I had medium size 200 lb. bear with 10 lb. hindquarters. I found the recipe on the Cabelas web site. One cup of Morton Tender Quick meat cure in 4 quarts of water with 1/4 cup of pickling spices. Use a food grade plastic container with lid. Brine the 10 lb. hams for 10 days, injecting the brine into the meat daily. on the 11th day rinse and dry the meat on a rack. Bring your smoker to 120 F. Put your hams in without smoke for the first hour. Then add your wood chips and raise the temp to 180F. I use a Bradley smoker with cherry wood pucks. I finished mine yesterday after 8 hours in the smoker with an internal meat temperature of 155F. They are truly the best hams I have ever tasted. Morton Tender Quick is hard to find in Canada. I had purchased mine at Meirs food market in Michigan but Stuffers.com in BC sells it on line.

[123chadder]

sounds like a great recipe!