Big Bear Stew
“A stew of bear meat is made similarly to beef stew. The meat is dredged in seasoned flour and browned in oil, then simmered in beef broth with turnips, carrots, potatoes, and mushrooms.”
4 pounds of Bear Meat
¼ cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 Tablespoons of butter
2 Tablespoons olive oil
1 onion, chopped
1 Cup Beef Broth
4 Bay Leaves
2 pounds of red potatoes, diced
1 pound of fresh mushrooms
5 carrots, sliced
2 turnips, cubed
1. In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
2. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
3. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
Bear Meat Loaf
2 lb ground meat
1/2 cup milk
salt and pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
3/4 cup tomato sauce
1 cup onion, minced
1 1/2 tsp. dry mustard
1 cup bread crumbs
1/2 green pepper, finely chopped,
I also add 1 small can of mushrooms or fresh mushrooms.
Bake at 350 until done (about an hour).
When it looks close to being done, maybe 15 minutes,
I spread either BBQ sauce or ketchup over the top.
Bear Meat Loaf
3 lbs ground bear meat 1 lb ground beef (fatty)
3 cans Campbell's French onion soup
1 1/2 cups of bread crumbs
1 can mushrooms 8 oz or larger
1/4 cup ketchup
garlic powder (to taste)
black pepper (to taste)
This recipe is very simple heck I invented it so how hard can it be.
First drain the broth out of 2 cans of the French onion soup and set aside. Next put the other ingredients (except 3rd can of soup) into a mixing bowl. Add the onions from the two cans of soup and mix well.
Put into roasting pan and pour broth and the third can of onion soup over top. Set oven at 350 degrees and cook for 2 1/2 hours or until done.
Make sure that the meat is thoroughly cooked.
Tips on Cooking Grizzly Bear
Bear should be prepared properly or your first meal will undoubtedly be your last. These recipes are proven and come from a friend who is an old timer. For eating purposes we choose a fall kill rather than a spring as the spring bear is quite often parasitic from it's long winter nap. When roasting you should always cook on rack about 2 inches above bottom of pan as bear is quite greasy. Always place about one inch of water in bottom of pan. A most important feature is the marinade, so here goes.
Black Bear Marinade
1 cup dry red wine (cheapest)
1/2 cup olive oil
1 onion chopped
6 cloves garlic crushed
1 sliced carrot
1 tbs.. dried tarragon, may want to half this as tarragon is strong salt and pepper adjust to your own taste
Place meat in roaster, roast or steaks, in marinade
and cover and refrigerate overnight turning often prior bedtime.
Remove from marinade approx., 2 hrs. prior cooking to allow meat to come to room temp. Strain marinade and reserve liquid for gravy.
Pre-Heat oven to 350 Deg. turning the roast and or steaks halfway through cooking time, about 3 hours. for 4 1/2 lb. roast.
GRAVY; with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken I use 1/2 cup flour mixed with 1 1/2 cups of water seasoned with celery salt, shake or stir well and gradually pour into pan keeping stirring constant.
Carve roast (boneless) into 1/4 inch slices and place on platter pouring gravy over meat, will serve 8, I think.
GAELIC STYLE-BLACK BEAR
Do not forget marinade, and discard after refrigeration period with this recipe.
You want a 6 lb. roast (boneless, as all bear meat should be).
Rub mixture of dry mustard and butter and flour over entire roast.
Place roast on rack in pan and roast 30 mins. at 425 Deg.
Then reduce heat to 325, and roast about 3 to 31/2 Hrs.
DO NOT BASTE.
Now for the Gaelic Part, my favorite.
SCOTCH WHISKEY GRAVY
Req'd 3 tbs. butter
1 bunch green onion 1/4 cup flour blended with 1 cup of water, pinch of celery salt 3 tsp soya sauce 1 lb. sliced mushrooms 1 quart of JOHNNY WALKER RED LABEL SCOTCH WHISKEY
Bring pan juices to medium boil on stove top, adding butter, green onions and soy sauce, whisking in flour mixture gradually until thickens thereby adding 1/3 cup of heavy cream and according to old timer 3 tbs. of scotch but nae i sae Ha! be a man, BOBO SAYS ADD A CUP, AND KEEP REMAINING SCOTCH CLOSE TO HAND.
BLACK BEAR STEW
4 to 5 lbs. bear meat cut in 1 inch cubes
1/4 cup flour
1 tbs. italian seasoning
4 tbs. butter
2 tbs. vegetable or corn oil
1 large onion diced
1 8 oz. tin beef broth
4 bay leaves (do not eat)
2 lb. small. potatoes
1 lb. fresh mushrooms if button size do not slice
5 carrots sliced
1 turnip cubed (important ingred..)
5 parsnip sliced (optional)
Here's how Bobo does it Preheat oven to 325 Deg.. put flour with seasonings in plastic bag and shake until bear meat coated, combine oil and butter in skillet and brown meat and drain off grease from meat. In a large dutch oven add 2 or 3 qts. of water and all ingredients. Cook approx. 2 to 3 hrs. adding water if necessary checking every 30 mins.,
serve with fresh rolls or italian bread.
30 lbs. ground bear meat
6 tsp. red pepper
12 lbs. ground pork butt
15 tsp. garlic salt
3 lbs. slab bacon, ground
7 1/2 tsp. pepper
Mix all together. Fry in pan for breakfast sausage, good on pizza, and
makes great meatballs as well.
1 lb. bear lard
5 cups white flour
1 tsp. baking powder
1 tsp. salt
1 tbs.. white vinegar
To render bear fat, set fat in a 200-250 degree F oven in a large pan,
let set all day. Pour off into sealers. May be stored in freezer.
Mix bear lard, flour, baking powder and salt.
Beat egg in measuring cup.
To this egg add vinegar, then fill to 3/4 mark with cold water.
Put all together and mix well.
Shape in a roll and store in fridge.
This will make 3 large pie crusts.
1-2 lb of venison or bear steaks
1 qt of tomato juice
3/4 cup brown sugar
2 tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp celery seed
1 medium onion (diced)
Cook meat until thoroughly cooked in a slow cooker or crock pot.
Drain off fat and add ingredients above.
Let simmer for at least 4 hours.
I recommend serving with mashed potatoes as the gravy is excellent on them. This recipe is simple to prepare and doesn't take a lot of special ingredients. Everyone that I have served venison or bear with this recipe loves it and would swear that it was not wild game.
1 lb. bear steak per person
1 cup oily Italian salad dressing
Trim all fat from steak and marinate in dressing for 20 minutes.
Cook at medium heat.
Rare steaks 4-6 minutes, and medium steaks 7-10 minutes.
1 can whole tomato
1 can crushed tomato
1 can tomato puree
2 can tomato sauce
1 can tomato paste
1 finely chopped garlic clove
1 half small onion
1 tsp basil
Italian seasoning (thyme , oregano ,rosemary ) two table spoons
1 tsp. sugar to take acid out of sauce (optional) or baking soda
1/4 cup red wine (optional
Italian grated cheese (just a pinch)
Simmer on low heat for at least 6 hours
1 lb package sweet Bear sausage ( this is made half pork and half Bear meat )
1 lb package hot Bear sausage
1 lb package hamburger meat (you can use Bear hamburger)
(Bear sausage is a blend of pork and Bear meat seasoned and stuffed in casings)
Take meat out of casings and fry over medium heat till browned
add chopped onion for flavoring with crushed garlic
Fry hamburger till browned
Set aside in a bowl
In a large bowl mix 2 lbs of ricotta cheese /or cottage cheese
2 tablespoon parsley
4 large eggs
Blend well set aside
Use no bake lasagna noodles 2 boxes
In a large baking dish cover bottom of dish with sauce
then lay noodles then sprinkle the meat out over the noodles
then spoon ricotta cheese (about 4 large spoonfuls dropped indifferent areas)
sprinkle mozzarella shredded cheese (two packages of mozzarella )
continue to layer (I layer one vertical then horizontal just easier to dish out )
top off with noodles and cover with sauce ,cover with foil
Bake at 350 degree oven for 1 hour.
Feeds 8 to 10 people
You can marinate one of two ways:
(1) Put the meat in a container of milk with lots of garlic and let set overnight in the refrigerator.
(2) Put the meat in a container of Italian salad dressing
and leave in refrigerator overnight.
Make sure the meat is submersed in the milk or dressing and keep covered with Saran wrap. It doesn't hurt to turn every once in a while when you think of it to mix the meat up and get the meat on top to the bottom and vice-versa.
Whatever you do if you barbeque, bake, roast etc. do not, I repeat DO NOT stab the meat with a fork as this lets out all the juices and the meat is on the dry side anyway., DO NOT OVER COOK and when you need to turn the meat use a spatchula (not sure of the spelling of this word) The best way to cook any rather dry-type game meat is place it in an oven roasting bag made by Reynolds aluminum but the off-brand if you can get it is okay because Reynolds is the only one who makes these. The off brand is cheaper, too This way the meat will cook in its own juices in the over and keep from drying out.
1 onion, finely chopped
1 carrot, diced
2 sticks celery, diced
1 tsp. paprika
1 cup cider
2 tbsps. orange juice
1 tbsps. lemon juice
1 clove garlic, mashed
1 bay leaf
1 dash nutmeg
1/2 tsp. dry mustard
Combine ingredients in enamelware pan.
Slowly bring to boiling point. Boil for 5 minutes.
Marinate bear meat for several hours.
Above ingredients will marinate enough meat for approximately 3 people. Double recipe if serving more than 3. Place meat over fire, roast and baste frequently with this sauce.