As seen in the March/April 2017 Issue of Bear Hunting Magazine! My whole life growing up I heard people talk negatively about bear meat. Without ever trying it, I already had a “bad taste” in my mouth. As I grew older and began to prepare my own meals and cook the meat from my hunts, I started to wonder if people really knew what they were talking about when they discussed the taste of bear meat. Does the meat really taste that bad? Or do people not care for the meat, and take improper butchering and cooking preparations? After I harvested a Pennsylvania bear I had to find out for myself. Here's what I did.
As seen in the November/December 2017 Issue of Bear Hunting Magazine! Similar to the way that all food is better with bacon, most meat is better when it’s country-fried. Bear liver is no exception. Breaded, pan-fried bear liver is a downright delicacy for anyone who loves to get the most out of their bruin. The key is having the right ingredients. When it comes to acquiring your bear liver, we’ll leave that up to you, but here’s how to cook it to country-fried perfection.
As seen in the May/June 2017 Issue of Bear Hunting Magazine! Great Spring Recipe!
As seen in the May/June 2014 issue of Bear Hunting Magazine Quick to prepare, creamy bear burger stroganoff, will bring smiles to your family or hunting buddies' faces. Making this meal from scratch is just as easy as using the ubiquitous cream of mushroom soup and is so much fresher tasting. It is delicious and can be served with the classic egg noodles or on a bed of rice.
As seen in the July/August 2014 issue of Bear Hunting Magazine Nothing says summer like a grilled steak. This bear steak is marinated with an aggressive marinade that will not only add flavors of the southwest but will tenderize whatever steak you choose to use.
As seen in the March/April 2014 issue of Bear Hunting Magazine Nothing says comfort food better than a stuffed pepper swimming in rich tomato sauce. These peppers can be baked in an oven or finished in a slow-cooker if you prefer. If you are short on time, cut the pepper in half vertically (through the stem), remove seeds and any white membrane and blanch for three minutes in salted, boiling water. Then cool them quickly in ice water and drain well upside down. This recipe makes a large amount 16 peppers, I always make a big batch because they are great reheated and they also freeze well.
As seen in the Jan/Feb 2018 Issue of Bear Hunting Magazine! It’s a little known fact there are few things in this world that are better than a nice big burger, and the best burgers are made with bear. Here’s a simple, no-nonsense recipe for a spicy and delicious bear burger that is just as good in the cold of winter as it is on the summertime BBQ grill.