By Lorelie Scorzafava
We are all getting those grills going. Nothing tastes better than steak from the grill. Just keep in mind that bear steak needs to be cooked so no pink remains inside. Please be on the side of food safety and use an instant meat thermometer. That does not mean a dried out piece of meat. It just means that you need to grill over medium high heat, flip often and do not pierce the bear steaks. Also letting the meat rest, tented with foil, on a warm serving platter will allow the juices to redistribute through the meat while you make the scrumptious sauce. The sauce is a red wine base, so make sure you get a good bottle of red because you can finish off the bottle in a glass as you enjoy your meal.
Grilled Bear Loin with Red Wine Sauce
1 2 lb. bear loin (or steak of your choice)
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 tablespoons cold butter
1 onion, thinly sliced into rings
1 tablespoon minced garlic
1 teaspoon dried oregano
¼ cup tomato paste
¼ cup jellied cranberry sauce
2 ½ cups dry red wine
Preheat the grill or barbecue to medium-high heat. Sprinkle the bear steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill until no pink remains, check internal temperature with a meat thermometer. Bear meat, like pork, should be cooked to 170° about 7 minutes per side depending upon the thickness of the meat. Transfer the steaks to a serving platter and tent with foil. Let stand 10 minutes.
While the bear steaks are resting, melt 2 tablespoons of butter in a heavy saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt. Add the garlic and oregano and sauté until fragrant, about 30 seconds, remove to a bowl. Stir in the tomato paste and cranberry sauce. Cook for 2 minutes, stirring constantly. Whisk in the red wine. Simmer until the sauce reduces by half, stirring occasionally. Remove from the heat. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk into the sauce a few chunks at a time. Season with salt and pepper to taste. Arrange the onions on top of each portion and add a dollop of red-wine sauce. Serve remaining sauce on the side.