BARBECUED BEAR

• 1 (2-3 lb.) bear roast

• Salt and pepper
• 1 clove garlic
• 2 tbsp. brown sugar
• 1 tbsp. paprika
• 1 tsp. dry mustard
• 1/4 tsp. chili powder
• 1/8 tsp. cayenne pepper
• 2 tbsp. Worcestershire sauce
• 1/4 c. vinegar
• 1 c. tomato juice
• 1/4 c. catsup
• 1/2 cup water

Place roast in small roaster. Season with salt, pepper and garlic. Roast at 350 degrees for 1 hour or until well done. Slice into thin slices. Mix 1 teaspoon salt with remaining ingredients in heavy skillet. Simmer for 15 minutes. Add meat; simmer for 1 hour or until meat is tender. Yield: 6 to 8 servings.

Savory Bear

• 1 pt. tarragon vinegar
• 2 peppercorns
• 3 bay leaves
• 1 stick cinnamon
• 2 onions, quartered
• 1/2 tsp. thyme
• 1/2 tsp. basil
• 1/2 tsp. rosemary
• 1 c. minced celery
• 2 lb. bear meat, cut into cubes
• 1 c. minced shallots
• Salt and pepper to taste
• Flour
• 1 pt. water
• 1 stick buttter
• 2 tbsp. Worcestershire sauce
• 1 lg. can sliced mushrooms

Combine the vinegar, peppercorns, bay leaves, cinnamon, onions, thyme, basil, rosemary, and celery and pour over the bear meat in a bowl. Marinate in refrigerator for 24 hours. Drain bear meat; strain and reserve the marinade. Cook bear meat in a dutch oven in small amount of fat until browned. Sprinkle with shallots, salt, pepper, and small amount of flour ; add water, reserved marinade, butter, worcestershire sauce, and mushrooms. Simmer for 2 hours or until the bear meat is tender, adding water as needed. Yield: 4 servings.

Mustard Bear Steaks

• 1 cup tarragon vinegar
• 2 bay leaves
• 1 cup red wine
• 1 cup water
• 6 small bear steaks, 1-inch thick
• Salt and pepepr to taste
• 4 Tbsp. dry mustard
• Flour
• 2 cups beef stock

Combine the first 4 ingredients. Place the bear steaks in a bowl and pour the wine mixture over the steaks. Marinate in the refrigerator for 24 hours, turning steaks occasionally. Drain the steaks and reserve 1/2 cup marinade. Wipe the steaks dry and pound the salt, pepper, and mustard into the steaks. Dredge with flour and brown on both sides in small amount of hot fat in a Dutch oven. Add the beef stock and reserved marinade and cover. Simmer for 1 hour or until the steaks are tender, adding water as needed. Yield: 6 servings.

Braised Bear

Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add the following:

• 1/2 tsp. garlic salt
• 1/2 tsp. onion salt
• Dash of pepper
• 1/2 tsp. chili powder

Cover and simmer for 2 to 3 hours, until tender. Add:

• 4 sliced onions
• 2 cans tomato soup

Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add flour.

Bear Steak

Marinate steak for 24 hours; wipe dry.

Sauce:

• 4 sliced onions
• 3 tbsp. butter
• 1 c. water
• Salt and pepper to taste
• 1 clove garlic, crushed
• 3 tbsp. chives
• 1 tsp. prepared mustard
• 2 tbsp. tomato paste
• 1 dash of Worcestershire sauce

Saute onions in water and butter. Season with salt and pepper. Add remaining ingredients and simmer for a few minutes. Broil steak to desired doneness. Put on platter and pour sauce over steak. Add buttered sauteed mushrooms.

Bear Roast

• Bear roast
• 1 packet onion soup mix
• Carrots, chopped
• Potatoes, chopped
• Onion, chopped
• Fresh mushrooms, chopped

Sour cream gravy

• 1 beef bouillon cube
• 1/3 cup milk
• 2-3 tablespoons flour
• 1/2 cup sour cream
• Salt and pepper

Place roast in pan. Fill bottom of pan with 1/2 inch of water. Sprinkle packet of onion soup mix on top of roast. Cover and bake at 325 degrees F. for 8-9 hours, until tender, turning once.

About 2 hours before roast is done, add more water and vegetables. Cover and cook until vegetables are tender.

Make sour cream gravy by adding 1 beef bouillon cube to drippings in roasting pan. (Remove vegetables and roast, keep warm.) Thicken gravy with milk and flour. When thick, add sour cream. Heat through but do not boil. Season with salt and pepper.

Roast Saddle Of Bear

• Bear meat
• 1 tablespoon ginger
• 1 tablespoon lemon juice
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 cup cider

Combine ingredients. Season with salt and pepper. Pour over bear and roast uncovered at 325 degrees F. for 35-45 minutes per pound. Baste with pan juices.

Bear Meat Treat

• Hind quarter bear meat cut into paper-thin slices
• 1-1/2 lbs. butter

Melt butter in a large heavy cast iron skillet over campfire or stove, allowing butter to get sizzling hot (but do not burn). Add paper-thin slices of bear meat to the hot butter. Fry for about 1 minute, dip them out and enjoy!

Burgundy Bear

• 1/4 cup (60 ml) flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 lb. (1/2 kg) bear meat, cubed
• 2 Tblsp. vegetable oil
• 2 Tblsps. butter
• 1 cup (250 ml) beef broth
• 1 1/2 cups (375 ml) Burgundy wine
• 1 Tblsp. parsley
• Pinch of allspice
• Pinch of thyme leaf
• 1/2 tsp. garlic grains (a granulated garlic powder)
• 2 carrots, cut in chunks
• 1 med. onion sliced thin

1. Combine flour, salt, and pepper in a small bag and shake well to blend. Add the bear meat and shake to coat the meat.

2. In a Dutch oven, heat the oil and butter over medium-high heat and brown the meat evenly on all sides. Reduce the heat to low, and add the broth, wine and seasonings. Place carrots and onions in the pot.

3. Cover and cook over low heat for 1 hour or until the meat is tender. Serve over buttered noodles. Yeild: 3-4 servings.

Source: The Art of Wild Game Cooking : Eileen Clark and Sil Strung