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bear meat

post #1 of 9
Thread Starter 
Hey guys anyone ever did any bear meat before?
post #2 of 9

I haven't, but I'm sure there are some guys on here who have.

post #3 of 9
Thread Starter 
Yessir, iam not doin it for a few more weeks....just tryin to get some early ideas
post #4 of 9
you making sausage or roast?
post #5 of 9
Thread Starter 
[Roast my man roast
post #6 of 9

BEAR is the most common carrier of Trichinella Spiralis the bug that causes Trichinosis...Use extreme caution with handling, storage and especially cooking...Read the following USDA Info and be safe...Enjoy the Bear...JJ

 

http://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm

 

http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001655/

post #7 of 9
Quote:
Originally Posted by Chef JimmyJ View Post

BEAR is the most common carrier of Trichinella Spiralis the bug that causes Trichinosis...Use extreme caution with handling, storage and especially cooking...Read the following USDA Info and be safe...Enjoy the Bear...JJ


Agreed, keep it cold & clean then cook to well done temps ... then enjoy!

Yes I've cooked & eaten a fair amount of bear, it is quite good.  I've heard people complain that it is greasy, but that has not been my experience.

 

I have a recipe from an LL Bean cookbook for a bear roast that is my wife's favorite - I'll dig it out later if you like.

 

post #8 of 9
Thread Starter 
Yeah man that would be great if you can find it
post #9 of 9

This recipe is taken from the LL Bean Game & Fish Cookbook by Cameron & Jones.


3-4 lb bear roast, loin or rump.  Trim off most of the fat.
Poke holes in the roast with a sharp knife & insert 2 or 3 sliced garlic cloves.
S&P the meat well, lay a few slices of fat under it and roast for 20 minutes at 500 (preheated).
Reduce heat to 300-325 and roast for 2 1/2 hrs.
Gravy: Saute 1 chopped onion, 1/2 stalk chopped celery in the drippings. Add 3 Tbl flour, 1 1/2 tsp sage, 1/4 tsp thyme, 1/4 tsp savory, 2 cups beef stock, 1 tbl Worcestershire sauce.
Serve with mashed potatoes, brussel sprouts, cranberry sauce.

 

Its really a simple roast, but we really like it.

None of the recipes in that cookbook have internal temps, they're all old-time recipes. Simple but good.

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