As seen in the Nov/Dec 2018 Issue of Bear Hunting Magazine! If you’re looking for an easy recipe that yields tender beef-like barbecue, look no further than this little jewel.
As seen in the July/August 2017 Issue of Bear Hunting Magazine! 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.
As seen in the May/June 2017 Issue of Bear Hunting Magazine! Bear hunters are always looking for better ways to cook bear meat. It is no different for this out-doorsman. I have had bear prepared many ways: steaks, roasts, broiled, slow cooked, you name it. I have always liked to turn a good portion of my bear meat into Italian Breakfast Sausage. Why? Well, the sausage goes well with lasagna, spaghetti and makes for nice additions to my venison when making meatloaf. Last season I was experimenting with a new idea that came to me when I actually was trying to use up some items in my refrigerator. This is what I came up with.
As seen in the September/October 2017 Issue of Bear Hunting Magazine! Don't overcomplicate it! Sometimes simple is best!
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 July/August 2018 Issue of Bear Hunting Magazine! Bear recipes are a dime a dozen because I haven’t found a beef recipe that you couldn’t substitute bear meat for and have great results. Chances are whatever you’re doing to your beef steaks will work just as well with bear. I like to allow any meat that I’m grilling to warm up to room temperature before cooking. This combined with a lower cooking temperature helps keep it from being tough. I use lump charcoal and once my fire is reduced to coals and I can comfortably hold my hand a few inches above the grill heat for 5 seconds without causing discomfort I’ll start grilling. I chose a bone-in bear ham steak for this recipe. Remember, just like cooking pork, use a meat thermometer to insure you reach the magic temperature of 160 degrees.
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 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.