Hunting & Fishing Shooting and eating Bear

Sniper Uncle

Sniper Uncle

Patriot Marksman Trainee
Full Member
Minuteman
Mar 29, 2012
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6
Wherever the Freight Is
www.timkeelertransport.com
#1
Hey Guys,
Not sure if this is the best place to post this or not, but here goes.
In the last two years I have been hunting black bear in PA. First year I shot one, (my friends helped put it down,) last year another of our party shot one. I have been making sausage with bear both years, some with venison added.
I also have done bear pot roasts a couple times, and some steaks. I have also made several crock-pots of Chili with the bear sausage. Most of my sausage has been smoked, adding a nice flavor.

Now, to my point.

Any one care to share their experiences with cooking bear? I am always interested in different ideas on how to prepare it. I would also love to share some ideas myself if anyone has interest.
 
#2
generally I dont use bear meat as the main part of a meal. Because bear meat in general is pretty greasy I always put it with venison, or pork. My favorite was some elk and bear/pork mixed sausage that I made with just some johnnys seasoning salt, fresh crushed garlic and fine cut onion. The mix is 50% elk 40% piggy and 10%bear, even my wife likes these and she is a finiky eater when it comes to wilod game.
 
#3
Badger300wm said:
generally I dont use bear meat as the main part of a meal. Because bear meat in general is pretty greasy I always put it with venison, or pork. My favorite was some elk and bear/pork mixed sausage that I made with just some johnnys seasoning salt, fresh crushed garlic and fine cut onion. The mix is 50% elk 40% piggy and 10%bear, even my wife likes these and she is a finiky eater when it comes to wilod game.
Click to expand...

Cool, thanks.
I just did a bear pot roast this week in the crock-pot. I cut all the fat off, even when making sausage. I read that bear fat will go rancid after about 4 days or so in refrigeration. You must freeze it to keep that from happening, so I freeze the meat as quickly as I can, and thaw it to process or cook it, at which time I remove the fat as much as possible. As the fat is not marbled, this is easy to do. Done thoroughly, you will need to add fat, as the meat is actually leaner than beef.
I put the roast in the crock-pot with a can of "Garlic and Parmesan Spaghetti Sauce." About 5 hours later, the meat was done to perfection, tender, juicy, and very flavorful.
My wife finally got up the courage to try a piece, and loved it. She even had another piece the next night at dinner.
I shall have to go elk hunting to get some to use in sausage.....
 
#6
Not a fan of eating older bears . Grainy and greasy . I like to shoot a meat bear from time to time and I make jerky out of most of them . What isn't jerky is cut thin into small steaks . I soak them in salt water to get the grease out then marinate and grill on hardwood or kabob .. I shoot 'em and eat 'em , but they aren't the best meat around that's for sure . Jerky gets my vote . Not much of a sausage guy , adding other animals fat to greasy meat doesn't get my mouth watering...
 
#7
Use the backstrap or tenderloin...make a beer butter injection...google it, it is easy and works equally well with a pork tenderloin. Inject the meat as much as possible until the beer butter is running out of it. put it on the grill and grill it until it is done. A couple things to remember when you do this...dont cut the meat up, leave it one big solid piece. Only cut off the piece that is cooked and serve what will be eaten. For some strange reason it is not as good if you go ahead and slice it all...the beer butter stuff dont stay in the meat or something. If it's an old bear paint the outside of the meat with a good heavy layer of honey and then hit it with some black pepper. Do not use light beer...you want high test. Do not use margerine, use real butter. Do not omit the cayenne pepper from the beer butter recipe...I cannot stand hot stuff either but this doesn't cause the meat to taste hot or cause pain in your mouth. I wouldn't eat it if it did. Whip up a batch of Yum sauce {google it} and serve with saute'd mushrooms and either mashed potatoes, boxty or alfredo noodles and a green veg like asparagus.....dude, I am getting hungry, gotta go.
 
#8
msiebert said:
Use the backstrap or tenderloin...make a beer butter injection...google it, it is easy and works equally well with a pork tenderloin. Inject the meat as much as possible until the beer butter is running out of it. put it on the grill and grill it until it is done. A couple things to remember when you do this...dont cut the meat up, leave it one big solid piece. Only cut off the piece that is cooked and serve what will be eaten. For some strange reason it is not as good if you go ahead and slice it all...the beer butter stuff dont stay in the meat or something. If it's an old bear paint the outside of the meat with a good heavy layer of honey and then hit it with some black pepper. Do not use light beer...you want high test. Do not use margerine, use real butter. Do not omit the cayenne pepper from the beer butter recipe...I cannot stand hot stuff either but this doesn't cause the meat to taste hot or cause pain in your mouth. I wouldn't eat it if it did. Whip up a batch of Yum sauce {google it} and serve with saute'd mushrooms and either mashed potatoes, boxty or alfredo noodles and a green veg like asparagus.....dude, I am getting hungry, gotta go.
Click to expand...

Oh man! Does that ever sound good I think I'll have to try that.

And, Longspring, If you take the fat off the bear meat carefully and discard it, then the bear is not that greasy at all. It is leaner that beef, because there tis no marbling in the meat. I have had to add oil to the pan to cook bear. In the sausage, the only fat is that which I have introduced with the other meats. It may not sound that good, but it really isn't what you might expect. Never tried jerky from bear though. Might have to do so.
 
#10
I got some bear meat from an uncle who killed a big male once and another time from a small one a friend killed. I'd heard all the stories about it being greasy so I cut it into steaks and trimmed all the fat I could. I cooked it like I do the majority of my game meat. Sprinkled it with some Montreal Steak seasoning, coated it with olive oil and let it sit for about 4-6 hours. Slapped it on the grill until it was cooked somewhere around medium and it was great! I usually leave my deer and elk somewhere between medium and medium rare but I let the bear go a little further. I'd eat it all the time that way if I had it.
 
#11
metal2meat said:
I got some bear meat from an uncle who killed a big male once and another time from a small one a friend killed. I'd heard all the stories about it being greasy so I cut it into steaks and trimmed all the fat I could. I cooked it like I do the majority of my game meat. Sprinkled it with some Montreal Steak seasoning, coated it with olive oil and let it sit for about 4-6 hours. Slapped it on the grill until it was cooked somewhere around medium and it was great! I usually leave my deer and elk somewhere between medium and medium rare but I let the bear go a little further. I'd eat it all the time that way if I had it.
Click to expand...

Sounds great, metal2meat! Only thing you want to be careful of---bear is in the hog family, and you need to be sure you cook the bear enough to kill trichinosis---I'd have to check the temp again. If you cook slow enough, you can cook to lower temp for longer time, and kill it that way. My guess is that if you hit medium, you are probably okay, but I'd want to check it against a thermometer. Good eating, though!
Ffpyle, your wife is correct.
 
#13
I friend of mine smoked some last year at his sons birthday party and it was simply amazing. Everyone was bragging on how good the brisket was. He told everyone after they were eating it and said how good it was. Best bear I have ever had.
 
#15
Bear is in the hog family? Huh? It is true that you can treat much of their meat like pork...so with that in mind.
My favorite way yet can only work with the more tender cuts like tenderloin(inner) or backstraps(loin, AKA chops).
The last bear I had the privilege to obtain was by a good friend who offered the meat in exchange for professional rug caping job on the subject animal.
Much was made into burger for chili and a few roasts were cut out. The ribs were crock pot barbecued. The tender cuts of meat were always cooked in a cast iron pan. First cutting the meat in half inch slices or chunks. Stir fried in butter and coconut oil until half done, throwing in sea salt, cardamom, cinnamon, a couple good hard cooking apples like Black Arkansas or Granny smith(I prefer Blacks Arkansas if I can get them, bit sweeter than GS) and a touch of brown sugar just as the apples get tender. Light sorghum is even better than the brown sugar. I have cooked a lot of wild game, including many furbearers and this is the most requested at my house.
A little known fact is how coon compares to bear meat. I would list them tit for tat in the pot. A coon is much easier to obtain than a bear.
 
#17
Had it on a pig cooker once along side a pig. It was a juvenile and tasted pretty good. I prefer to make a roast out of it. I do have to agree though it is one of my all time favorite meats.
 
#18
i've eaten three different bear prepared a variety of different ways and ever one was delicious! It's probably my favorite big game animal to eat. keep sharing ideas, i'll be trying some of these on my next bear :)
 
#19
Thanks for the replies, guys.
RUMrunner, I suggest you get some recipes for do it yourself sausages. The roasts can be done several ways, all good. The steaks can be prepared in olive oil and some spices and grilled, also good. There are many sausage recipes available, and many of them can be used as is or adapted to bear.
Key to all of it is to freeze the meat asap if you can't take the time to fully process it in the first day or so. Cool it quickly, and freeze what you cannot take the time to fully de-fat. You can render the larger fat chunks, although that is something I didn't get into. The fat can go rancid in about 3 days, even in refrigeration. Only way to stop this is freezing in that time period.
Remember that bear is in hog family and must be cooked enough to prevent/kill trichinosis---look on internet for temperatures and times to do this.
Bear is excellent smoked also--be sure it is cooked enough.
 
#20
I love bear it is by far my favorite meat. as long as you get every bit of fat off of it you can cook it the way you do anything really. We make bearettas with ours lots of the time just like a porketta.
 
#23
Longspring said:
Not a fan of eating older bears . Grainy and greasy . I like to shoot a meat bear from time to time and I make jerky out of most of them . What isn't jerky is cut thin into small steaks . I soak them in salt water to get the grease out then marinate and grill on hardwood or kabob .. I shoot 'em and eat 'em , but they aren't the best meat around that's for sure . Jerky gets my vote . Not much of a sausage guy , adding other animals fat to greasy meat doesn't get my mouth watering...
Click to expand...

I agree with this. While I haven't taken a bear just yet(i'm planning a hunt this year), I had the displeasure of taking some really greasy hogs.

Generally an open flame will take care of the grease, and help cook the meat at the same time.

Which will make me wonder about roasting a bear over an open pit fire. Maybe rotisserie. Basting it with every turn.
 
#24
ArmaHeavy said:
I agree with this. While I haven't taken a bear just yet(i'm planning a hunt this year), I had the displeasure of taking some really greasy hogs.

Generally an open flame will take care of the grease, and help cook the meat at the same time.

Which will make me wonder about roasting a bear over an open pit fire. Maybe rotisserie. Basting it with every turn.
Click to expand...

I would like to try that some time. Maybe I can take a young one sometime and do it like they do a suckling pig. No, I don't want to take a cub with its mother, just one that has just been sent off---second winter one.
 
#26
sil9mm said:
Bear in the hog family? What? Now that is funny. Oh yeah, because it has four legs? About the only thing the same. But I guess this is more about cooking bear.
Click to expand...

I stand corrected. I was told they were in the same family, but further research reveals that to be a "common misconception." Thanks for the correction.
 
#28
Steve Rinella in "Meat Eater" talked about eating bear. He said the quality and taste of the bear depend on what it has been eating.
Fish, berries or carrion all affect the meat. One can be great, and one inedible.
 
#29
LanceS4803 said:
Steve Rinella in "Meat Eater" talked about eating bear. He said the quality and taste of the bear depend on what it has been eating.
Fish, berries or carrion all affect the meat. One can be great, and one inedible.
Click to expand...

Agreed. The bear we hunt mostly feed on berries, apples, and acorns near to fall, so they are very good, at least so far....
 
#30
We were at my parent's place in Penobscot, ME last month, and I grilled up some bear-steaks from last year's hunting trip. Black Bear in PA, from a State Forest. The bears finish on apples and acorns up there, and both bears we harvested have been excellent eating. The steaks were marinated with whiskey and spices for 24 hours, and then done on a low fire on my Uncle's propane grill. Everyone liked them, my Aunt, Uncle, and 94yr old Grammie included. A couple people said they might have preferred a little less of the chipotle pepper in the marinade, but everyone else liked them just as they were. My Uncle and Aunt wanted the leftovers for lunch the next day, and as I have bear in my freezer, that was no problem at all.
 
#32
We make porketta and kielbasa . Love it in stews .and chili. Don't throw the fat away. Render it down. For baking or mix with some beeswax for boot waterproof and patch lube for your flintlock
 
#34
LanceS4803 said:
Steve Rinella in "Meat Eater" talked about eating bear. He said the quality and taste of the bear depend on what it has been eating.
Fish, berries or carrion all affect the meat. One can be great, and one inedible.
Click to expand...

I think I saw an episode where he rendered down some of the bear fat and deep fried chunks of bear meat in it.

A couple of my buddies hunt bear but here in Wyoming you aren't required to pack any meat out so they leave it....I can't even get them to pack out the backstraps for me. Someday I will have the time to set up a bait and take a bear, than everyone is coming over for a BBQ to see what they are missing. I have had roasts and sausage but never have cooked any myself.
 
#35
Saw an episode of Meat Eater where Steve Rhinella brined the meat from the bear he harvested and smoked it and basically made a ham out of it, sounds like it would work well for the type of meat
 
#36
Venturing out into Polish Sausage made with wild game. Probably ground about 60# or so of Bear and Venison, making Polish Sausage, Italian Sausage, Hot Italian Sausage, and two types of Breakfast Sausage. Wife got up the courage to help, starting with mixing seasonings (I make my own seasoning mixes), then getting into mixing the sausage meat with the seasonings---Huge Help.
Today we regrind and stuff casings. Will smoke/cook some of the sausage, some will be vacuum packed loose and frozen for making patties later.
 
#37
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This one got turned into roasts for the slow cooker and maple and blueberry breakfast sausage. Bear breakfast sausage is hard to beat!
 
#39
So, 10 pounds of Polish Sausage in large tubes, smoked
10 pounds of Italian Sausage in large tubes, smoked
10 pounds of Italian Sausage in 1#-2# vacuum packs
10 pounds of Polish Sausage in 1#-2# vacuum packs
10-12 pounds each of Hot Italian Sausage, Regular Breakfast Sausage, and Maple Breakfast Sausage in 1#-2# vacuum packs.
The Polish Sausage is all Venison with Beef Suet, the others are 1/2 Bear, 1/2 Venison, with Beef Suet. Taste is Fantastic!!---which I am very proud of, as we made our own Seasoning Mixes.
 
#40
Sniper Uncle said:
So, 10 pounds of Polish Sausage in large tubes, smoked
10 pounds of Italian Sausage in large tubes, smoked
10 pounds of Italian Sausage in 1#-2# vacuum packs
10 pounds of Polish Sausage in 1#-2# vacuum packs
10-12 pounds each of Hot Italian Sausage, Regular Breakfast Sausage, and Maple Breakfast Sausage in 1#-2# vacuum packs.
The Polish Sausage is all Venison with Beef Suet, the others are 1/2 Bear, 1/2 Venison, with Beef Suet. Taste is Fantastic!!---which I am very proud of, as we made our own Seasoning Mixes.
Click to expand...

I may have to borrow your list there come spring! I'm going to kill a 1/2 dozen bears this year and really stock up the freezer and send some down to the family in the lower 48.
 
Last edited:
#41
olypopper said:
I may have to borrow your list there come spring! I'm going to kill a 1/2 dozen bears this year and really stock up the freezer and send some down to the family in the lower 48.
Click to expand...

Can I come up and help you shoot the bears???? I love hunting, but got f&**ed out of it this year due to rotten work schedule----only got to hunt two days. I did shoot a deer with a crossbow, mis-judged the wind, and gut shot the poor bastard---didn't realized at the time that this area also allows shot-guns and pistols, or I'd have followed up with a .38 Special, and gotten it. I tracked it for a half hour or so, until I lost it on property I didn't have permission to be on. Sucks in sub-urban setting, where the land is so chopped up. I am sure the poor beast is dead now, just wish I had been able to finish it off properly and get the meat. Oh, well, such is life.
 
#44
The old saying " you are what you eat" is especially true when it comes to bears. Have hunted/guided for them for about 35 yrs I have served many bear roasts to family and friends . When Yogi's been lazing around in a berry patch for a month or so, he's a completely different animal than a fish bear, or a dump bear that's been eating feminine hygene products and licking rancid mayo jars. With that being said, start with bear A. Cut into roasts sized according to your families needs. To cook, thaw roast, trim ALL fat, place in large pot of boiling water (to render off any remaining fat) for 5 mins or so. Remove, wipe down with light film of olive oil, cover completely with 2 packages of dry onion soup mix, wrap in foil ,place in roasting pan. Cook in 325 degree oven (time varies acording to size), 45 mins to an hour before done open foil, add spuds,carrots,onions. Cook until veggies done to your liking. Good Stuff.
 
#46
I assumed all bear meat was awful. When I was still in High School I shot my first bear. I gave it to a lady who had the meat made into salami. That salami was hard to eat. It had a greasy wild taste to it. It was a spring bear and that might explain the poor flavor of it.

The last bear I shot was about forty years ago. It was early fall, and I hit it in the chest with an arrow. I didn't find it until the next morning. I didn't want to waste the meat. It still smelled good. There were no broken guts, so I boned it out and backpacked it out. I made the entire bear into jerky. I have to say it wasn't too bad.

I've since heard all kinds of people say they like bear meat. I guess I need to get some more of this meat, and give it another chance. The right recipe might help a lot....
 
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