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Post by buzzard on Jul 21, 2009 18:42:15 GMT -6
Decided since Snowflake is havin' trouble with a bear, she might have need of some recipes soon, so I looked up some recipes.  MARINATED BEAR STEAKSDelicious grilled steaks Source: North American Hunting Club "Celebrating Wild Game" p.26, Ron North, San Clemente, CA Prep Time Varies Use Non Aluminum utensils when cooking bear, Ingredients Bear steaks 2 cups buttermilk 1 teaspoon ginger 2 cloves garlic, crushed 1 teaspoon salt 1 teaspoon pepper DirectionsMix buttermilk, ginger, garlic, salt and pepper in non-aluminum bowl Place bear steaks in marinade, cover and refrigerate for 24 hours, turning meat 2 or 3 times Transfer steaks directly from marinade to hot grill Cook until done |
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Post by buzzard on Jul 21, 2009 18:44:03 GMT -6
SPICY BBQ BLACK BEAR
A delicious way to prepare
Source: North American Hunting Club
"Wild Game Cookbook" p.119, Jeff O'Hare, Lamont, IL
Prep Time
Varies
Ingredients
Utensils - slow cooker
1 1/2 pounds bear steak or chops, cut into bite-size pieces
1 6 ounce can tomato juice
1/2 cup ketchup
1/2 cup water
1 cup onion, chopped
1 clove garlic, chopped
3 jalapeño peppers, chopped
1 tablespoon mustard
2 tablespoons brown sugar
2 teaspoons chili powder
Directions
Mix all ingredients in slow cooker and stir well
Cook on low setting for 10-11 hours or on high setting for 5 hours
Strain and remove meat only, after 8th hour on low or 4th hour on high
Place on a plate and break apart with a fork
Place meat back in slow cooker and cook for remaining time
Serve on rolls covered with shredded cheddar cheese
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Post by buzzard on Jul 21, 2009 18:45:28 GMT -6
STEVE'S BEAR STEW
Mouth-watering stew
Source: North American Hunting Club
"Celebrating Wild Game" p.18, Stephen Gingrass, Lowell, MA
Prep Time
14 hours
Ingredients
Utensils 5 quart slow cooker
3 pounds bear meat
1 bottle regular or hickory marinade
2 pounds small red potatoes, quartered
1 package celery, sliced
1 pound baby carrots
1 24 ounce package small whole mushrooms
2 packages onion gravy mix
16 ounce package frozen peas
2 large onions, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon salt
1 tablespoon bacon bits
2 teaspoons crushed garlic
2 beef bouillon cubes dissolved in 1/2 cup water
1 cup Madeira or red wine
Directions
Marinate meat 24 to 36 hours in marinade
When ready to cook, boil potatoes until half cooked
Drain potatoes and place in a 5 quart slow cooker
Combine celery, carrots, mushrooms, onion gravy mix, peas, onions, Worcestershire sauce, thyme, salt, bacon bits, garlic and bouillon
Mix well and cook on low setting for about 12 hours
Add wine and cook for another 2 hours
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Post by buzzard on Jul 21, 2009 18:51:53 GMT -6
Bear with Rice
Ingredients
1 1/2-2 lbs bear steak (cut in thin strips)
2 tablespoons vegetable oil
2 onions, cut into sliced rings
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (4 ounce) can sliced mushrooms (drain & reserve liquid)
3/4 cup dry sherry
2-3 pinches minced garlic, to taste
hot cooked rice, as much as you like
Directions
1 Cut bear steak into thin strips about finger width.
2 In a cast iron skillet brown bear meat in oil, using high heat.
3 Add onions.
4 Saute until tender.
5 Blend soup, sherry, liquid from mushrooms, and minced garlic.
6 Pour over steak meat.
7 Add mushrooms.
8 Reduce heat; cover and simmer approx 1 hour or until steak is tender.
9 Serve over a nice plate of hot rice with a few splashes of soy sauce.
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Post by buzzard on Jul 21, 2009 18:56:44 GMT -6
Bear Roast[b/]
4 lb Bear meat
Pepper to taste
Celery salt to taste
2 Garlic cloves
8 oz (piece) Salt pork
1 cup Coffee [black]
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 until the 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.
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