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Place the meat and the marinade in a big roasting pan and bake 30 minutes per pound (300 minutes, or 5 hours). Bear has the consistency of pork and should be served well-done. 4. About three minutes before the roast is done, pour off the marinade and use it for gravy. Rub a little butter over the roast and stick in the cloves.
FileMale kodiak bear face.JPG Wikipedia
Place the bear steaks on the grill and sear each side for a couple minutes each side. Adjust heat as needed. Baste the top side of the bear steak, put the grill lid down and let cook a few minutes. Then turn steaks and baste the other side, close lid and repeat until the grilled bear steak reaches and internal temp of 160° F (71° C).
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Strain the marinade through a fine-mesh sieve and add the liquid to the Dutch oven. Bring the liquid to a heavy simmer, then cover and transfer the pot to a 325-degree oven. Braise for 2 ½ - 3 hours, or until the roast is very tender, but not falling apart. Transfer the bear roast to a platter and keep warm.
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Let cool. Place meat in non-metallic container. Pour the marinade over the meat. Keep in a cool place, covered 3 to 4 days turning the meat over daily. When ready to cook, remove the meat and wipe dry. Save the marinade. Cut the fillet into 3/4-inch pieces or into chops. Brown the meat in the oil -- several pieces at a time.
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1⁄2 teaspoon salt. 1⁄4 teaspoon pepper. Cut bear meat into bite size pieces. Mix all the ingredients together and put into a plastic zip lock bag or glass bowl with lid. Add bear meat and place in fridge for several hours turning to coat as needed. Soak skewers in water for an hour and thread bear meat onto skewers along with any veggies.
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Then, submerge tenderloin in the combined marinade ingredients and place in the refrigerator for 12 to 24 hours. Before cooking, remove the loin from the marinade to allow meat to come to room temperature. Grill the loin on high until the outer part of the meat is well done and even has some charred marks. Reduce the heat to medium/low.
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Directions. Remove marinated meat from the refrigerator and allow it to come up to room temperature. Prepare glaze by mixing all ingredients in a saucepan. Simmer on low and stir to thicken the glaze. Place marinated bear backstrap on the grill to cook over direct heat. Flip after 10 minutes and brush on the glaze.
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Therefore, bear meat is a natural fit for many Central and Eastern European recipes. Here, a bear roast gets the traditional sauerbraten treatment with a long marinade in red wine and vinegar, with a slightly sugary sauce that pairs with the natural sweetness of the meat. Serves: 4 Prep time: 30 minutes + marinade time Cook time: 3 hours.
Pin on Beef,Veal, Pork, Lamb
5) Noteworthy Recipes: a) Honey-Glazed Bear Ribs: Marinate ribs overnight in a mixture of honey,wild berry puree,bourbon,vanilla,and soy sauce.Roast at 275°Funtil tender and then glaze generously.Repeat the process until layers of sticky perfection form.Serve accompanied by roasted root vegetables.
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Preheat oven to 375°F. In a large bowl, combine the ground bear meat, breadcrumbs, onion, garlic, eggs, ketchup, Worcestershire sauce, oregano, parsley, salt, and pepper. Mix together until combined. Grease a loaf pan and shape the meatloaf mixture into a loaf shape in the pan. Bake in preheated oven for 45 minutes.
How to Marinate and Cook Bear Meat Steak to Perfection Bear recipes
Add the olive oil to a large pan and heat over medium high heat. Meanwhile, pat the roast down with a paper towel to absord excess moisture. Sprinkle it with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. When the pan is hot, sear the roast on all sides, creating a nice crust. This will take 5-10 minutes.
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Directions: Combine all ingredient s except bear steak and stir. Using a non-reactive bowl or sealable plastic bag, pour marinade over meat and let marinate several hours up to 6 hours in the refrigerator. Preheat grill. Remove steaks from marinade and grill on each side for 5-7 minutes, until no pink remains. Let rest for 5 minutes.
Marinated Bear Backstraps Bear recipes, Backstrap recipes, Recipes
Cucumber Salad. In a large mixing bowl, combine mayonnaise, vinegar, dill, salt, pepper, garlic powder, and onion powder. Stir and set aside while prepping the salad. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and cut into ¼″ slices.
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Grilled marinated bear backstrap from Jana Waller of Skullbound TV. More recipes at http://thesportingchef.com Facebook: https://www.facebook.com/thesportin.
Bear Free Stock Photo Public Domain Pictures
A cola marinade is said to improve the taste of cooked bear meat. If boiled bear meat is not desirable, such as with steaks or roasts, the meat can be marinated prior to cooking. Some bear hunters swear by a buttermilk, cola, or vinegar marinade, which are all said to kill the unpleasant bear smell and improve taste. Acidic marinades that.
[I ate] Roasted bear leg marinated with root beer and coffee for 3 days
Place 4-6 lbs. of bear steak in a pan and cover completely with the marinade. Cover and refrigerate for up to four days. Turn the meat over several times as it is marinating. Mix 3 tbsp. each of butter and minced chives. Add 1 1/2 tsp. French mustard, 2 tbsp. tomato paste, 1/2 crushed garlic clove and 1/2 tsp. Worcestershire sauce.
