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I found a recipe online for huckleberry bourbon bbq bear. It was flipping amazing doing little medallions. And I overcooked the crud out of it, 180 degrees, and it was still tender. Cooked it in the cast iron to sear it than tossed it in the oven to finish. https://www.leupold.com/leupold-core/stories/field-to-table-bourbon-blueberry-bear-roast
I like smaller bears early in the season that have been feeding on a berry diet. I do straight burger grind and steaks. My kids love it.Older bears and those that have been feeding on dead animals is not so good. I had a big 7 foot black bear a number of years ago that was very tough to get through. Metallic taste.I've been using my su vide to cook the bear steaks at 145 for 2-3 hours and then pan sear. It's the only way to safely eat medium rare bear steaks. Hank Shaw writes about it, and I haven't had trich yet.
Quote from: 444Marlin on November 22, 2020, 05:23:06 PMI like smaller bears early in the season that have been feeding on a berry diet. I do straight burger grind and steaks. My kids love it.Older bears and those that have been feeding on dead animals is not so good. I had a big 7 foot black bear a number of years ago that was very tough to get through. Metallic taste.I've been using my su vide to cook the bear steaks at 145 for 2-3 hours and then pan sear. It's the only way to safely eat medium rare bear steaks. Hank Shaw writes about it, and I haven't had trich yet.I would agree younger bears are better. Personally every mature bear 300#+ I have Eaten has been very tough. But your results might very on taste. My 420# 7.5’ 20.5” skull boar I got this fall I believe is the best tasting bear I have eaten. Which is good news for the 46 pints of fat I rendered. 7 bears in our house the last 3 years and all fantastic eating. It’s my preference for anything sausage related. But it’s good cooked any way. I consider it similar to beef.
Bear is some of the finest slow braised roast meat I've ever prepared. It also makes for very nice pastrami.