Grandmother wasted nothing. Grandfather said, “It was the Scotch in her.” My childhood home was six doors from my grandmother’s house. I never had a meal at her home that didn't leave me licking my lips. I remember sitting in her kitchen watching her take the celery leaves from the top of the stalks and chopping the leaves to add to this meatball recipe. The resulting meal is what became known in my own adult house as Granny Burgers.
By Timothy D Fowler - @timothydfowlerHere is the road map to a fantastic English Style Bear Pie.
By Kyle Kemp | @v2pnutritionPicture this: you’re perched atop a granite slab five miles from the nearest paved road and there isn’t another soul in sight besides one of your closest compadres sitting a few rocks over from you, glassing the same drainage you are. You guys aren’t talking a lot besides the occasional mumble about the landscape and wildlife in front of you.
By Timothy FowlerMy freezers are full; I have three.
By Timothy FowlerDuring a recent interview with a senior carnivore specialist responsible for bears, he said it was my fault that bear hunters and bear hunting harvests had increased by 50% in the last decade or so in the jurisdiction he oversaw. It was not an attack. He observed that bear meat on the table has become much more popular over the previous decade, and it was guys like me who made it so. We share delicious bear meat. We share recipes and methods. Guests come back for seconds.
By Jade Berg“Kuma Niku” is Japanese for Bear meat
Katsu is essentially a ”breaded cutlet” that is fried and served with rice and shredded cabbage.
In this traditional Japanese recipe I am simply using bear instead of pork or chicken. But any wild game would be a delicious substitute.
By Timothy FowlerBoth Thanksgiving and Christmas deserve celebrating. Families of hunters get the bonus of adding game to special holiday menus. A traditional French Canadian centre-of-the-plate item is the classic meat pie: Tourtiere. This one is made with bear meat and the pastry is made with bear fat: a double whammy of celebratory goodness from the boreal forest.
By Tim FowlerSometimes your kid gets what they want.
As I held the forepaw of my youngest son's 2021 spring black bear for skinning, he said, “why don’t we make the whole bear into charcuterie? I need some ingredients and love Chorizo, Tasso ham, confit, and smoked bear shanks. I want to make baked beans, Cassoulet and Jambalaya.”