Best ways to use bear meat?

[El Jason]

The boss wasn’t all that thrilled I didn’t give the meat away with the hide.

Looking for best odds ideas for cooking here. Stroganoff? Pot roast style? Smoked and slow cooked for BBQ?

How about the grind pile? Burger? Sausage?

 

[brymoore]

Brauts. Smoked ham.

 

[El Jason]

Brauts. Smoked ham.

Commercially smoked or DIY?

 

[ccc23454]

Listen to your boss, she always right(especially this time). Fall bear different story!

Done ok with snack sticks, thats about it

 

[El Jason]

Should add, about a four year old boar with zero fat.

 

[Hunting Wife]

Was it @Wildabeast that made the Korean bear sliders at grouse camp? Phenomenal.

I like to cook with sausage. Italian sausage, chorizo, regular breakfast sausage, whatever. It can stand up to bold sauces and such, which makes it ideal if you want to disguise flavors.

 

[MTLabrador]

It all depends on the VD index of the bear in question.

 

[Big Fin]

If you have Hank Shaw's book, Buck, Buck, Moose, the Barbacoa will be very good with bear.

 

[mtmuley]

Have the hams smoked. mtmuley

 

[El Jason]

Was it @Wildabeast that made the Korean bear sliders at grouse camp? Phenomenal.

I like to cook with sausage. Italian sausage, chorizo, regular breakfast sausage, whatever. It can stand up to bold sauces and such, which makes it ideal if you want to disguise flavors.

Do you make your own sausage? Mix with pork bellies?

 

[El Jason]

Have the hams smoked. mtmuley

I already broke them into roasts, so that option might be off the table.

Pastrami?

 

[mtmuley]

Pastrami?

Good idea. mtmuley

 

[El Jason]

Found this as well.

Dzik, Yucatan Venison Recipe - Venison Dzik | Hank Shaw

A traditional dzik recipe from the Yucatan in Mexico. It's shredded venison or beef with orange and lime juice, chiles, and cilantro.

honest-food.net

 

[MTLabrador]

Chicken fried steak from the loin was great on the similar size bear my buddy shot a few years ago. No off flavor at all.

 

[MarvB]

Slow smoked and shredded for anything Mexican was great, the rest of mine I’ve done into sticks and summer sausage…Jalapeño/Cheddar was the best!

 

[Potsie]

If you’ve got a pressure canner, we love quart jars with a clove of garlic and a teaspoon of salt, raw pack, best thing ever.

Easy button for those nights you forgot to pull meat out of the freezer. Stroganoff, tacos, chili, spaghetti sauce…

Or sausage. Grind it 50/50 with pork shoulder or bellies if you want more fat %.

 

[kwyeewyk]

I already broke them into roasts, so that option might be off the table.

Pastrami?

You can still make ham, pretty similar to pastrami, just brine in fridge and smoke. Haven't gotten a bear yet to try ham with but maybe this is the year, congrats on yours.

 

[LCH]

The last 50 lbs or so of my Alaska bear was turned into chili. Drain all the grease before adding your other ingredients. Was as good as any other chili soup I've made.

 

[Hunting Wife]

Do you make your own sausage? Mix with pork bellies?

Yes, make our own. The last couple times we have bought a pig from friends locally and saved the trim from butchering just for sausage. But in a pinch in the past, I have resorted to buying whatever fatty cuts were on sale at the store. Bellies would also work.

 

[brymoore]

Commercially smoked or DIY?

DIY. Google search will find recipes. Ham needs brined a day a pound. Great Reubens. Brats will need pork shoulders.