Welcome to Cooking With SusieQ.
On this page you will find bear recipes.
If you would like to add your special
Please email me
If you want to know...
Why Bear Meat Must Be Thoroughly Cooked click here
This recipe was sent to me by Open Cross Ranch
Hibernating Bear with Black Magic Sauce
2 - 3 # bear roast (depending on the size of your crock-pot)
Brown well on all sides. Place in crock-pot with a cup or so of water and salt & pepper. Cook on Hi for 3-4 hours.
Turn down to Lo. Add potatoes and carrots in large cubes. Add more water if necessary. Cook another 3-4 hours. Don't lift the lid any oftener than necessary. Remember, he's sleeping!
Serve the following on the side or skip the veggies and add to the roast when you turn down the heat. If you decide to add to the roast, don't add more water to it as you might if you are going to add veggies.
Black Magic Sauce
2 cloves garlic, minced
4 T butter
Add and simmer 4 minutes
1/2 C cabernet
Add and simmer 5 minutes
1 tsp salt
1 - 2 tsp pepper
1/1/2 tsp dry mustard
3 packed T brown sugar
1 T Worcestershire sauce
11/2 T lemon juice
1 C prepared brown gravy
This was sent to me by Margaret Kaminska
Keep in mind that about 5% of black bears have parasites in their muscle tissue and when these worms are ingested by humans they cause severe, sometimes fatal, illness called trychinosis. Even when not fatal this illness causes permanent damage to heart, kidneys and muscles essentially renders you disabled for life. Illness starts with flu-like symptoms and muscle pains, later kidney or heart failure might follow. Less severe cases (depending of number of worms ingested and general health of affected person) resolve in about 6 months THERE IS NO CURE!!!! Convalescents will have for life arthritis-like pains and disability or permanent kidney/heart damage with all the nasty consequences. THERE IS ONLY ONE SAFE WAY TO COOK BEAR MEAT COOK IT UNTIL IS FALL-OFF-THE BONE TENDER !! No freezing, no marinating, no smoking would make it safe except long and sufficient cooking. So forget those rare steaks, sausages and anything other than fork-tender meat if you want to live normal life span.
When I cook bear meat, I boil it in broth in pressure cooker until almost tender and marinade for flavor after and finish my dish until fall-of-the bone in oven or barbecue. It is always lean, flavorful, never dry and most of all 100% SAFE!!!!
This recipe was sent to me by Butch
Bear Meat Loaf
2 lb ground meat
1/2 cup milk
salt and pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
3/4 cup tomato sauce
1 cup onion, minced
1 1/2 tsp. dry mustard
1 cup bread crumbs
1/2 green pepper, finely chopped,
I also add 1 small can of mushrooms or fresh mushrooms.
Bake at 350 until done (about an hour).
When it looks close to being done, maybe 15 minutes,
I spread either BBQ sauce or ketchup over the top. Enjoy Butch
This recipe was sent to me from Daniel J. Kalagian
Bear Meat Loaf
3 lbs ground bear meat 1 lb ground beef (fatty)
3 cans Campbell's French onion soup
1 1/2 cups of bread crumbs
1 can mushrooms 8 oz or larger
1/4 cup ketchup
garlic powder (to taste)
black pepper (to taste)
This recipe is very simple heck I invented it so how hard can it be.
First drain the broth out of 2 cans of the French onion soup and set aside. Next put the other ingredients (except 3rd can of soup) into a mixing bowl. Add the onions from the two cans of soup and mix well.
Put into roasting pan and pour broth and the third can of onion soup over top. Set oven at 350 degrees and cook for 2 1/2 hours or until done.
Make sure that the meat is thoroughly cooked.
The guys at the dinner loved it I hope it helps somebody out.
Daniel J. Kalagian Milford Ct.
The following recipes were
sent to me from Bobo Bob.
BOBO ON COOKING
Bear should be prepared properly or your first meal will undoubtedly be your
last. These recipes are proven and come from a friend who is an old timer.
For eating purposes we choose a fall kill rather than a spring as the spring
bear is quite often parasitic from it's long winter nap. When roasting you
should always cook on rack about 2 inches above bottom of pan as bear is
quite greasy. Always place about one inch of water in bottom of pan. A most
important feature is the marinade, so here goes.
Black Bear Marinade
1 cup dry red wine (cheapest)
1/2 cup olive oil
1 onion chopped
6 cloves garlic crushed
1 sliced carrot
1 tbs.. dried tarragon, may want to half this as tarragon is strong salt and pepper adjust to your own taste
Place meat in roaster, roast or steaks, in marinade
and cover and refrigerate overnight turning often prior bedtime.
Remove from marinade approx., 2 hrs. prior cooking to allow meat to come to room temp. Strain marinade and reserve liquid for gravy.
Pre-Heat oven to 350 Deg. turning the roast and or steaks halfway through cooking time, about 3 hours. for 4 1/2 lb. roast.
GRAVY; with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken I use 1/2 cup flour mixed with 1 1/2 cups of water seasoned with celery salt, shake or stir well and gradually pour into pan keeping stirring constant.
Carve roast (boneless) into 1/4 inch slices and place on platter pouring gravy over meat, will serve 8, I think.
GAELIC STYLE-BLACK BEAR
Do not forget marinade, and discard after refrigeration period with this recipe.
You want a 6 lb. roast (boneless, as all bear meat should be).
Rub mixture of dry mustard and butter and flour over entire roast.
Place roast on rack in pan and roast 30 mins. at 425 Deg.
Then reduce heat to 325, and roast about 3 to 31/2 Hrs.
DO NOT BASTE.
Now for the Gaelic Part, my favorite.
Req'd 3 tbs. butter
1 bunch green onion 1/4 cup flour blended with 1 cup of water, pinch of celery
salt 3 tsp soya sauce 1 lb. sliced mushrooms 1 quart of JOHNNY WALKER RED
LABEL SCOTCH WHISKEY
Bring pan juices to medium boil on stove top, adding butter, green
onions and soy sauce, whisking in flour mixture gradually until thickens
thereby adding 1/3 cup of heavy cream and according to old timer 3 tbs. of
scotch but nae i sae Ha! be a man, BOBO SAYS ADD A CUP, AND KEEP REMAINING
SCOTCH CLOSE TO HAND. Guesstimate on measurements as at camp we cook by trial
and error and I have tried with my knowledge of kitchen duties over a 20 year
period. BON APPETIT
BLACK BEAR STEW
4 to 5 lbs. bear meat cut in 1 inch cubes
1/4 cup flour
1 tbs. italian seasoning
4 tbs. butter
2 tbs. vegetable or corn oil
1 large onion diced
1 8 oz. tin beef broth
4 bay leaves (do not eat)
2 lb. small. potatoes
1 lb. fresh mushrooms if button size do not slice
5 carrots sliced
1 turnip cubed (important ingred..)
5 parsnip sliced (optional)
Here's how Bobo does it Preheat oven to 325 Deg.. put flour with seasonings in plastic bag and shake until bear meat coated, combine oil and butter in skillet and brown meat and drain off grease from meat. In a large dutch oven add 2 or 3 qts. of water and all ingredients. Cook approx. 2 to 3 hrs. adding water if necessary checking every 30 mins.,
serve with fresh rolls or italian bread.
BON APPETITE MES AMIES
This recipe was sent to me
by Bush Baby
30 lbs. ground bear meat
6 tsp. red pepper
12 lbs. ground pork butt
15 tsp. garlic salt
3 lbs. slab bacon, ground
7 1/2 tsp. pepper
Mix all together. Fry in pan for breakfast sausage, good on pizza,
makes great meatballs as well.
1 lb. bear lard
5 cups white flour
1 tsp. baking powder
1 tsp. salt
1 tbs.. white vinegar
To render bear fat, set fat in a 200-250 degree F oven in a large pan,
let set all day. Pour off into sealers. May be stored in freezer.
Mix bear lard, flour, baking powder and salt.
Beat egg in measuring cup.
To this egg add vinegar, then fill to 3/4 mark with cold water.
Put all together and mix well.
Shape in a roll and store in fridge.
This will make 3 large pie crusts.
This recipe was sent to me
by Jeff Brunenn
1-2 lb of venison or bear steaks
1 qt of tomato juice
3/4 cup brown sugar
2 tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp celery seed
1 medium onion (diced)
Cook meat until thoroughly cooked in a slow
cooker or crock pot.
Drain off fat and add ingredients above.
Let simmer for at least 4 hours.
I recommend serving with mashed potatoes as the
gravy is excellent on them. This recipe is simple to prepare and doesn't take
a lot of special ingredients. Everyone that I have served venison or
bear with this recipe loves it and would swear that it was not wild game.
This recipe is from Lisa
1 can whole tomato
1 can crushed tomato
1 can tomato puree
2 can tomato sauce
1 can tomato paste
1 finely chopped garlic clove
1 half small onion
1 tsp basil
Italian seasoning (thyme , oregano ,rosemary )
two table spoons
1 tsp. sugar to take acid out of sauce (optional)
or baking soda
1/4 cup red wine (optional
Italian grated cheese (just a pinch)
Simmer on low heat for at least 6 hours
1 lb package sweet Bear sausage ( this is made
half pork and half Bear meat )
1 lb package hot Bear sausage
1 lb package hamburger meat (you can use Bear
(Bear sausage is a blend of pork and Bear meat
seasoned and stuffed in casings)
Take meat out of casings and fry over medium heat
add chopped onion for flavoring with crushed garlic
Fry hamburger till browned
Set aside in a bowl
In a large bowl mix 2 lbs of ricotta cheese /or
2 tlb spoon parsley
4 large eggs
Blend well set aside
Use no bake lasagna noodles 2 boxes
In a large baking dish cover bottom of dish with
then lay noodles then sprinkle the meat out over
then spoon ricotta cheese (about 4 large spoonfuls
dropped indifferent areas)
sprinkle mozzarella shredded cheese (two packages
of mozzarella )
continue to layer (I layer one vertical then horizontal
just easier to dish out )
top off with noodles and cover with sauce ,cover
Bake at 350 degree oven for 1 hour
Feeds 8 to 10 people
I hope you like enjoy let me know !
This marinade recipe is from Fred Hart
You can marinate one of two ways:
(1) Put the meat in a container of milk with lots of garlic and let set overnight in the refrigerator.
(2) Put the meat in a container of Italian salad dressing
and leave in refrigerator overnight.
Make sure the meat is submersed in the milk or dressing and keep covered with Saran wrap. It doesn't hurt to turn every once in a while when you think of it to mix the meat up and get the meat on top to the bottom and vice-versa.
Whatever you do if you barbeque, bake, roast etc. do not, I repeat DO NOT stab the meat with a fork as this lets out all the juices and the meat is on the dry side anyway., DO NOT OVER COOK and when you need to turn the meat use a spatchula (not sure of the spelling of this word) The best way to cook any rather dry-type game meat is place it in an oven roasting bag made by Reynolds aluminum but the off-brand if you can get it is okay because Reynolds is the only one who makes these. The off brand is cheaper, too This way the meat will cook in its own juices in the over and keep from drying out.
This recipe comes from Kathy Lunch of Fish River Lodge, Eagle Lake ME
1 onion, finely chopped
1 carrot, diced
2 sticks celery, diced
1 tsp. paprika
1 cup cider
2 tbsps. orange juice
1 tbsps. lemon juice
1 clove garlic, mashed
1 bay leaf
1 dash nutmeg
1/2 tsp. dry mustard
Combine ingredients in enamelware pan. Slowly bring to boiling point. Boil for 5 minutes. Marinate bear meat for several hours. Above ingredients will marinate enough meat for approximately 3 people. Double recipe if serving more than 3.
Place meat over fire, roast and baste frequently with this sauce.
| Top | Email SusieQ | Submit a Recipe To SusieQ |
| Return To Bowhunting.Net
| Return To Table
Of Contents |
© February 1999- 2011