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 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.
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 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.