Fishing

This thread is for Bear recipes. Feel free to add any that you may have.


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by daymere

30 lbs ground bear meat 6 teaspoons red peppers 12 lbs ground pork butt 15 teaspoons garlic salt 3 lbs thick slab bacon, ground 7 1/2 teaspoons pepper 1. Mix all together. 2. Fry in pan for breakfast sausage, good on pizza, and makes great meatballs as well.

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by daymere

3-4 lbs bear roast or rump roast, thin fat to 1/2 inch 1 1/2 cloves garlic salt and pepper 2 small onions, chopped 1/2 stalk celery & leaves 1/2 teaspoon sage 3 tablespoons flour 1/4 teaspoon thyme 1/4 teaspoon savory 2 cups beef stock 1 teaspoon worcestershire 1. Preheat oven to 500 degrees. 2. Cut deep slits in top of roast and insert garlic slices. 3. Salt and pepper the meat well. 4. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns. 5. Turn the heat down to 300-325 degrees and roast about 2 1/2 hours. 6. When done, remove roast and the fat cracklings to a hot pan or platter. 7. Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. 8. Stir in the flour and herbs. 9. Stir on a low flame until thickens, stir in the herbs. 10. Add Worcestershire sauce.

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by damere

• 2 loin steaks, 21/2 lbs ¾-inch thick
• 2 tsp lemon juice
• 1 1/4 tsp salt
• 1 tbsp butter o margarine, melted
• 1/2 cup boiling water
• Generous dash of pepper

1. Wipe steaks clean with a damp cloth
2. Trim off all the fat because it is strong flavored This leaves about 1 1/2 lbs lean steak
3. Place steak on a hot greased broiler rack set 4 inches from heat
4. Combine butter and lemon juice and brush over top of steaks
5. Sprinkle with half of the salt and pepper
6. Broil 7 to 8 minutes
7. Trim steaks, brush with remaining lemon-butter and remaining salt and pepper
8. Broil another 7 or 8 minutes for well-done steaks
9. Remove from broiler to platter
10. Drizzle 1/2 cup water over rack and scrape down the residue into the drip pan
11. Remove rack
12. Stir gravy until well blended
13. reheat to boiling
14. Pour over hot steaks and serve immediately
    
    4 to 5 servings

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Ingredients:

• 4lb Bear Shoulder Roast
• Olive Oil
• Salt and Pepper (to taste)
• 1 Onion Sliced, 2 Onions Chopped
• 2 Cloves Garlic Sliced
• 3 Small Green Apples (Granny Smith) Quartered
• 2 16 oz Cans Stewed Tomatoes
• 1 tsp. Dry mustard
• 2 Tablespoon Soy Sauce
• 2 Beef Boullion Cubes
• 1 Tablspoon Worcester Sauce
• 2 Tablespoon Honey

Directions:

1. Trim Bear shoulder roast of any excess fat.
2. Cut deep slits in top of roast and insert garlic slices Rub Roast with Olive Oil, season well with salt and pepper.
3. Slice 1 onion into 1/4" slices lay on bottom of dutch oven pan. Lay Roast on top of sliced onions.
4. Roast for one hour at 350 then add 3 small quartered green apples (Granny Smith).
5. On top of the stove in a medium saucepan add remaining ingredients, bring to a boil . Pour over roast, cover and cook for about 2 hours or until very tender. Add water as needed to make a nice, rich gravy.

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Ingredients:

• 2 lbs bear stew meat
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 tablespoon olive oil
• 1/2 teaspoon season salt
• 5 celery stalks, sliced
• 1 lb carrots, sliced
• 5 large potatoes, peeled & sliced in chunks
• 1 onion, sliced
• 1 can condensed tomato soup

Directions:

1. Lightly season stew meat with salt and pepper, coat with flour Heat olive oil in a skillet, add stew meat and brown.
2. Place the stew meat in a dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.
3. Add vegetables and more water if needed, simmer for one hour.
4. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.

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Bear Chops

6 medium bear chops
1 clove garlic
2 tbls bacon fat
1 large onion, chopped
4 large carrots, diced and cooked
4 tbls flour
4 tbls chili sauce
1/2 cup dry wine
salt and pepper to taste

Rub the chops with the halved clove of garlic. Melt the bacon fat
in a skillet and sear the chops on both sides. Place the chops in
a lightly grease baking dish. Saute the onions and carrots in the
skillet until the onions are transparent but not browned. Mix in
the flour, chili sauce and wine. Cook until thickened. On top of
each chop, place an equal amount of the carrot mixture. Pour 1
cup of water into the baking dish; cover with foil and bake at 375
Degrees F. for 60 to 70 minutes or until tender.



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1/4 c Vinegar
2 tb Sugar
1/2 ts Pepper
1/4 ts Garlic powder
1 Onion, minced
1 ts Chili powder
5 dr Tabasco sauce
1/2 c Water
1 ts Dry mustard
1 1/2 ts Salt
1 tb Lemon juice
1/4 c Salad oil
1/2 c Catsup
2 tb Worchestershire sauce
1 Bear roast
Mix all sauce ingredients except catsu and Worcestershire sauce. Simmer 20 minutes, uncovered. Add catsup and Worcestershire sauce and bring to a boil. Remove from heat. Place bear roast in oven at 325 degrees. Roast 3-4 hours or until tender. Baste frequently with sauce.

3 lb Bear steak cut in 2" cubes
1 sl Salt pork, cut up
1 c Catsup
1/3 c Steak sauce
2 tb Tarragon vinegar
1 Onion, diced
1 tb Lemon juice
1 ts Salt
1 tb Chili powder
Trim all fat from bear steak and cut into 2 inch cubes.
Sear meat on all sides with salt pork in a heavy fry pan.
Place meat in casserole.
Add rest of ingredients to fry pan and bring to a boil, stirring constantly.
Pour sauce over meat in casserole.
Cover and bake for at least 2 hours in a 325 degree F. oven, stirring occasionally until meat is tender.

3/4 Inch Bear Chops
Salt
Pepper
Paprika
Garlic
Onion Powder
1 cn Mushroom Soup
1 cn Mushrooms
Trim fat from chops. Roll in flour seasoned with salt, pepper, paprika, garlic, and onion powder to taste. Brown in hot shortening and place in oven pan.
Cover with a can of mushroom soup, a can of water and, if desired a can of mushrooms with liquid. Place in oven at 350 degrees for 1 1/2 hours.
If desired, top with canned onion rings during last 20 minutes of baking.

1 (4 to 6 lb.) bear roast

Marinade:

2 c Beef broth
1/2 ts Salt
1/2 ts Oregano
1 lg Onion, sliced thin
1/2 ts Basil
1 ts Paprika
Place all ingredients in deep bowl to marinate. Turn roast at least twice to cover. Marinate overnight. Add all ingredients to slow cooker or Dutch oven and cook on low setting 1 hour per pound or until tender.

4 lb Bear meat
Pepper to taste
Celery salt to taste
2 Garlic cloves
8 oz (piece) Salt pork
1 c Coffee
Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. Season the bear meat with the celery salt and pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain reserving the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350 degrees F. until brown, basting with the reserved juices. Thicken the remaining juices for gravy and serve over potatoes served with the bear roast.

5 Feet medium hog casings
4 lb Bear meat, trimmed of all fat, cubed
1 lb Pork fat, cubed
2 1/2 ts Salt
2 ts Black pepper
1 ts Celery seed
1/2 ts Dried thyme leaves
1/2 ts Dried svory
1/2 c Dry red wine
Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage.

2 lb Bear steaks
1/2 c Olive oil
1/2 c Lemon juice
1 tb Garlic powder
1 ts Salt
1 ts Pepper
1 ts Combination of oregano, marjoram, rosemary and/or mint
Trim all visible fat from the bear as it turns rancid rapidly.
Whisk the other ingredients together until emulsified. Use the emulsion to marinate the meat for 2-3 hours, refrigerated. Longer marinading before cooking does not improve the meat as the remaining bear fat will go rancid despite refrigeration. Grill, broil or saute the steaks until WELL DONE. Bear should always be thoroughly cooked as a trichinosis precaution. Serve immediately.
Do not try making a gravy from the marinade as it will usually have picked up a gamy taste from the bear meat.

3 sl Bacon, cut up
4 md Onions, quartered
4 md Potatoes, quartered
1 pk Fresh or frozen green beans
3 Bay leaves
2 lb Bear, cubed (or venison, elk etc )
4 Carrots, sliced
1 pk Fresh or frozen peas
1 (46 oz.) can tomato juice
Brown bacon in heavy kettle. Add bear and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves.

3 lb Bear meat
1/4 c Vinegar
1 tb Salt
4 c Water
1/4 c Shortening
1 Medium onion, sliced
1 Green pepper, chopped
1 cl Garlic
1/2 c Chopped celery
1 7 oz. can tomato paste
2 c Canned tomatoes
1 ds Tabasco Sauce
1/2 ts Salt
1/4 ts Pepper
Trim all fat of meat and wash meat well in cold water.
Cut into 1 1/2 inch cubes and soak at least 15 minutes in 4 cups of water to which has been added 1/4 cup vinegar and 1 tablespoon salt. Drain and pat dry.
Melt shortening in a heavy fry pan, add bear meat and brown well on all sides.
Add onion, garlic and celery and simmer until onion becomes translucent.
Add remaining ingredients, mis well, cover and simmer for 30 minutes or until meat is tender. Serves 4 to 6.

4 Bear steaks, 1 1/2" thick
2 Wild onions, sliced
1 c Indian vinegar
1 c Water
1/2 c Maple syrup
2 tb Spice bush powder
1 tb Salt
1 tb Bear fat, rendered
Salt and pepper
Get a bear just before hibernation, as they are usually fat and rich at this time. All fat should be trimmed off the meat, which is very easy as bear meat is not marbled like beef. Marinating the meat makes it taste better and makes the meat tender and juicy.
In a large pottery bowl mix the onions, Indian vinegar, wataer, maple syrup, spice bush powder and salt. Let stand for a couple of hours, then ppupt in the bear steaks. Put in a cool place for about 24 hours, turning the steaks every once in a while.
Remove the steaks from the marinade, let them drain and pat them dry. Heat a heavy frying pan and rub the pan with the rendered bear fat. Place the steaks in the ppan and sear on both sides. Lower the heat and finish cooking, adding more fat to prevent sticking. Remove steaks from the frying pan. Add a little flour and water to thicken the gravy. Pour gravy over the individual steaks on the serving dish. Serve with potatoes.

2 lbs. bear meat, cut into 1 in. cubes
1 package dry onion soup mix
1 can cream of mushroom soup
1 small can mushrooms
1/2 cup red wine
Hot cooked noodles or rice
Combine first five ingredients in slow cooker. Cook on Low for 8-12 hours.
Serve over noodles or rice.

3 lb Bear Roast
3 lg Onions
1 cn Pinapple Slices, Undrained
2 c Water
Place the roast in a pan. Pour the water over the meat then cover with pineapple slices. Slice the onions and place along side of the roast. Cover the roast with Aluminum foil and bake for 1 hour. Add the juice from the pineapple and continue baking for another 1 1/2 hours

3 To 4 Pounds Bear Roast
3 1/2 c Sater
1 1/2 ts Dry Mustard
2 tb Lemon Juice
1 tb Unbleached All-Purpose Flour
1/2 ts Salt
1/4 ts Pepper
1/4 c Seedless Raisins

Cut all the fat from the roast and place in a roasting pan. Pour in 2 cups of water. Cover and roast for 2 1/2 hours at 350 Degrees F. Mix all the dry ingredients in a sauce pan. Slowly mix in the remaining water and lemon juice. Add the raisins. Cook over medium heat, stirring constantly, until it reaches the consistency of syrup. Pour over the bear roast and continue to rast for another 30 minutes, basting 2 to 3 times throughout this baking time.

Bear meat isn't as common in the average household as other big game but, if the bear is young and tender and hadn't learned to catch fish it should taste good enough for anybody. Be sure that bear meat is thoroughly cooked to avoid trichinosis.
Cube about 2 lbs. of bear meat and sprinkle with salt and pepper, then dredge with flour. Brown in a little shortening. After the bear pieces are browned, add 1/2 c. water, 1/4 c. wine vinegar and 2 T. soy sauce. Cover and simmer for an hour or until fork tender. Now add 1 c. apricot jam and 1 green pepper, diced, and cook 20 min. longer. Serve over rice.

1 2-lb. bear roast, cut into strips
2 packages Italian dressing mix
2 jars Pepperocini peppers
2 cloves garlic, minced
Mix dressing according to package directions. Place all ingredients in slow cooker and mix. Cook on Low for 5 hours.

4 lb. bear roast

1 1/4 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. seasoned salt
1 1/2 tbsp. instant minced onion
1 cup beef bouillon

Rub all sides of bear meat with the first four ingredients. Place seasoned meat in crock pot, sprinkle with onion and pour bouillon over all. Cook on high setting for 1 1/2 to 2 hours per pound until 180 degrees F. (check internal temp. of thickest part of roast with meat thermometer). Vegetables such as carrots, potatoes, and celery may be added and cooked the same amount of time as the meat. For gravy: remove meat from pot; stir flour in small amount of water and add to meat juices. Serves 6.


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Older bear meat can be prepared as follows:

Flour
Salt and pepper
Thyme
1 cup sliced onions
4 tbsp. bacon fat
Bear steak, 3" thick
1 1/2 cups broth
1 cup red wine
2 tbsp. tomato paste

Pound the flour and dry seasonings into the steak with the edge of a plate or a meat pounder. Brown the onions in the bacon fat and add the meat. Brown meat well on all sides. Add part of the broth and wine and bring to a boil. Cook briskly for 5 minutes. Turn steak, reduce heat, and cover the pan. Simmer for 1-1 1/2 hours, adding more liquid if necessary. When steak is tender, remove it to a hot platter. Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce. Taste for seasoning and pour over the steak. Surround with boiled potatoes, garnish with parsley, and serve with sauteed mushrooms.

Slice bear meat into serving size portions about 1/4" thick. Tenderize with a meat hammer. Dredge in seasoned flour. Brown quickly in a small amount of oil. Add enough water to cover meat. Cover pot tightly and simmer until tender over low heat. Thicken gravy to desired consistency with flour. Season to taste. Dehydrated onion soup may be used to flavor, as may fresh onion slices.