Bearclaws are a classic pastry, fluffy, flaky, sweet, and a solid almond filling. What isn’t so classic, is bear fat in the recipe. Let me assure you, these belong in your hunting camp. Early morning perc coffee and one of these bad boys is sure to satisfy that morning sweet tooth.

The use of bear fat is in place of butter in the dough. Butter is used as a mechanical leavening agent in pastry. The layer of a solid fat in dough that is laminated creates a barrier for steam to push against. It also keeps the layers from sticking to each other, which makes that classic flakey crust.

You could use the dough recipe to make croissant, turnovers, or anything you can think up.
For a warming, savory dish to ward off the damp showers of early spring there is nothing like a rich hearty stew. Simmering the cubes of meat with veggies brings together flavors that melt in your mouth. This is not for a hurry-up-get-dinner-on-the-table meal, but a blending of time and old fashioned goodness. It can cook unattended, mostly, after you pop it in the oven, just make sure the liquid doesn’t totally evaporate, if so add some more stock or water.
Stuffing, dressing, filling. Whatever you may call it, by the time the holiday season comes to an end, you may have had your fill of this delicious side dish. Here is a great recipe though to change up the flavor of this classic while also introducing a new way to utilize your bear meat. The bear sausage itself can be used in anything from gravy to pizza toppings, and the use of the crockpot to cook the stuffing makes this a simple set it and forget it recipe.
This recipe is an easy one to make. I like to make the Chorizo in a large batch and freeze it into meal size portions. The potatoes can always be boiled the day before and left in the fridge so it's a quick meal the night you're making it. I like to think of a recipe as more of a guideline so feel free to add less or more of anything, whatever tastes good to you!
Native Americans and other “old-timers” believed that the spirit of a bear resided in its heart. For this reason, consuming the heart was thought to be a way of absorbing strength from the animal they revered as “man without fire.” Whether or not you ascribe to this belief, one indisputable fact is simple: a properly prepared bear heart is delicious. So, the next time you’re elbow-deep in your field dressing process, don’t pass up the opportunity to harvest this tasty treat. Here’s a no-nonsense, easy-to-pull-off recipe for bear heart that can be cooked at home or at camp.

Gumbo with Bear-Lard Roux [History & Recipe]

My Mom's Chicken & Sausage Gumbo

"With butter generally absent from the diets of most colonial Louisianans, early roux relied on oil rendered from local bear lard. Bear oil was not only in wide circulation... but with a higher smoke point than butter; cooks could achieve a darker, more robust roux."
Bear oil or rendered bear fat can be used in substitute for any recipe calling for oil or Crisco. Bear oil has almost zero odor and ads no negative flavors, but is actually renowned for making baked goods light and fluffy. Liven the conversation around desert with some bear oil cookies this winter. Typically cookie recipes call for Crisco. Substituting oil will make the batter and finished cookies much more crumbly. The batter is best made into a ball shape. Be prepared for them to be light, flaky and quite crumbly. They will not melt down and flatten while cooking. However, the taste will be excellent.

Unbeatable BBQ Sandwich

By Clay Newcomb

If you’re looking for an easy recipe that yields tender beef-like barbecue, look no further than this little jewel.
I had a productive fall season for gathering wild game meat. While some of it we ate fresh, much of it I processed and put in the freezer for a later date. That later date is now. I provide for a family of five, not including myself. My wife and I have almost exclusively raised our children on wild game – much of which has been whitetail deer because it’s easy to acquire, seasons are liberal, and the meat is excellent. Typically, we run out about this time of year. So, recently I reached into the freezer and pulled out round two, predator meat.