Bear Meat

Jesse lackey

Jesse lackey

New member
I have high hopes of killing a bear this year with my bow, and plan on eating as much of it as i can.

I am wondering what cuts are good for steaks, just the back straps, or what?

I plan on having lots of jerky and summer sausage made from the rest!
 
There's some fine grained meat in the hind quarters that can be used for steaks or roast, I usually use the back straps to cut into 1/2 inch chops and grind the rest. I think this year I'm gonna try smoking some roast.
 
Use a slightly acidic marinade like wine or buttermilk, and braze low and slow to tenderize.

Slice thin for the win and serve with reduced marinade over the top.
 
Trim ALL of the fat off it, and it's pretty much all danged tasty!

You might want to consider grinding a bunch into burger... It makes a MEAN spaghetti and chili!! The tomato sauce in those recipes is slighty acidic, as Billy points out above, and along with an extra shake of garlic here and there it breaks down and covers up any remaining gamey flavor.

My grandmother would never eat any wild meat. When she came to visit she'd bring a package of hamburger, porkchops, cube steak, or something so she knew what she was getting to eat. But, we did manage to sneak a pot of Bear Spaghetti over on her once, and she said it was the best spaghetti she'd ever eaten!

Prepare ahead of time and allow a little extra time to simmer.
 
the first thing do do is MAKE SURE you get it gutted,skinned and cooled down. that being said, bear meat is fantastic. younger bear are better for eating. we do boneless chops,1 boneless roast outta each hindquarter and the rest is burger. way better than venison. just got a call from my butcher and ours are ready to pick up.
good luck
 
Lots of good advice here. The only thing I would add is to field dress it using the "gutless" method. No mess to deal with and will help cool the meat faster.
 
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