Cameltosis Posted July 24, 2008 Share Posted July 24, 2008 A cousin of mine is a big hunter in da UP eh. He gave me a bear roast and I have no idea what to do with it. I am sure I will have to slow cook it in some manner, maybe smoke it? Who knows, I dont. Do you? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 24, 2008 Share Posted July 24, 2008 never tried or cooked bear..... stew? braised? Quote Link to comment Share on other sites More sharing options...
keggerz Posted July 24, 2008 Share Posted July 24, 2008 Stuffed Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted July 24, 2008 Share Posted July 24, 2008 A cousin of mine is a big hunter in da UP eh. He gave me a bear roast and I have no idea what to do with it. I am sure I will have to slow cook it in some manner, maybe smoke it? Who knows, I dont. Do you? Is this a Spring Bear?? If so it will be pretty rank and needs some braising/par boiling in some water and soda to reduce the gamey taste. If it's a fall bear... yummmy and tell your cousin to give you some damn bear bacon!!! : 1 x 3-5 pound Bear Roast Basil garlic vinegar Water 2 lb Potatoes, peeled and sliced 1 lb Carrots, peeled and sliced 2 lrg Onions, quartered 10 x Cloves elephant garlic 2 x Ribs celery, thinly sliced 1 sprg fresh rosemary 1 sprg fresh thyme 2 tbl Black pepper 2 tbl Black mustard seed, crushed 4 tbl Worcestershire sauce 3 tbl Nuoc mam (this is fish sauce used in Vietnamese cooking) 2 x Dried tabasco peppers, crushed 2 tbl Basil garlic vinegar Flour, optional Marinate the bear roast for four hours in a mixture of basil-garlic vinegar and water. Put the roast in the smoker and smoke for four hours at around 225 degrees. Have a drip pan underneath the roast to catch the drippings. Preheat your range oven to 325 degrees. Bring bear in from the smoker, put in a large covered dutch oven. Add remaining ingredients, pan drippings from the smoker, 2 tablespoons of basil garlic vinegar, water, and cook for an additional hour, or until vegetables are soft. If you choose, you may add flour to the liquid in the dutch oven to make a thick gravy or roux. NOTES : Bear meat should be assumed to carry thrychinosis (sp?), so be sure the internal temperature of the roast at it's thickest point reaches at least 170 degrees-I take it on up to 190 degrees just to be on the safe side. BEAR ROAST Serves 6-8. 3-5 lbs. bear roast.. hopefully yours is young 1/4 cup cooking oil 1 garlic clove 1 minced onion 1/3 cup vinegar 2 bay leaves 1/3 cup water 1 tbsp. lemon juice 2 tbsp. sugar 1/2 tsp. chili powder 2 tbsp. dry mustard 1/2 tsp. cayenne pepper 1/4 tsp. pepper 1/2 cup catsup 2 tsp. salt 1/4 cup soy sauce Place roast in a skillet and add cooking oil. Braise roast on all sides using high heat. Add remaining ingredients and simmer for 30 minutes. Place roast and sauce in an open pan and cook for 3-4 hours at 350 degrees. Baste often. Roast should be served well done to avoid thrychinosis (sp?) Pork used to be famous for this... Quote Link to comment Share on other sites More sharing options...
Cameltosis Posted July 24, 2008 Author Share Posted July 24, 2008 (edited) Is this a Spring Bear?? If so it will be pretty rank and needs some braising/par boiling in some water and soda to reduce the gamey taste. If it's a fall bear... yummmy and tell your cousin to give you some damn bear bacon!!! : 1 x 3-5 pound Bear Roast Basil garlic vinegar Water 2 lb Potatoes, peeled and sliced 1 lb Carrots, peeled and sliced 2 lrg Onions, quartered 10 x Cloves elephant garlic 2 x Ribs celery, thinly sliced 1 sprg fresh rosemary 1 sprg fresh thyme 2 tbl Black pepper 2 tbl Black mustard seed, crushed 4 tbl Worcestershire sauce 3 tbl Nuoc mam (this is fish sauce used in Vietnamese cooking) 2 x Dried tabasco peppers, crushed 2 tbl Basil garlic vinegar Flour, optional Marinate the bear roast for four hours in a mixture of basil-garlic vinegar and water. Put the roast in the smoker and smoke for four hours at around 225 degrees. Have a drip pan underneath the roast to catch the drippings. Preheat your range oven to 325 degrees. Bring bear in from the smoker, put in a large covered dutch oven. Add remaining ingredients, pan drippings from the smoker, 2 tablespoons of basil garlic vinegar, water, and cook for an additional hour, or until vegetables are soft. If you choose, you may add flour to the liquid in the dutch oven to make a thick gravy or roux. NOTES : Bear meat should be assumed to carry thrychinosis (sp?), so be sure the internal temperature of the roast at it's thickest point reaches at least 170 degrees-I take it on up to 190 degrees just to be on the safe side. BEAR ROAST Serves 6-8. 3-5 lbs. bear roast.. hopefully yours is young 1/4 cup cooking oil 1 garlic clove 1 minced onion 1/3 cup vinegar 2 bay leaves 1/3 cup water 1 tbsp. lemon juice 2 tbsp. sugar 1/2 tsp. chili powder 2 tbsp. dry mustard 1/2 tsp. cayenne pepper 1/4 tsp. pepper 1/2 cup catsup 2 tsp. salt 1/4 cup soy sauce Place roast in a skillet and add cooking oil. Braise roast on all sides using high heat. Add remaining ingredients and simmer for 30 minutes. Place roast and sauce in an open pan and cook for 3-4 hours at 350 degrees. Baste often. Roast should be served well done to avoid thrychinosis (sp?) Pork used to be famous for this... Nice. I think I will try the first one. I am not sure of the age of the bear but I am sure he bagged it in September. eta: I have never had bear bacon, but he did have some ribs he made when we were up there. They were very good. Edited July 24, 2008 by Cameltosis Quote Link to comment Share on other sites More sharing options...
whoopazz Posted July 24, 2008 Share Posted July 24, 2008 A cousin of mine is a big hunter in da UP eh. He gave me a bear roast and I have no idea what to do with it. I am sure I will have to slow cook it in some manner, maybe smoke it? Who knows, I dont. Do you? Do you have any dogs? Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted July 25, 2008 Share Posted July 25, 2008 Stuffed :chuckle: Quote Link to comment Share on other sites More sharing options...
Ursa Majoris Posted July 25, 2008 Share Posted July 25, 2008 You should all be publicly flogged. Quote Link to comment Share on other sites More sharing options...
Cameltosis Posted July 25, 2008 Author Share Posted July 25, 2008 Do you have any dogs? No Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 27, 2008 Share Posted July 27, 2008 Do you have any dogs? I've got a hound, but I've never run bear with him - mostly lions and coons. He likes to go pheasant hunting too. Quote Link to comment Share on other sites More sharing options...
Zooty Posted July 27, 2008 Share Posted July 27, 2008 I've got a hound, but I've never run bear with him - mostly lions and coons. He likes to go pheasant hunting too. I think he meant you should feed the bear to the dogs Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 28, 2008 Share Posted July 28, 2008 I think he meant you should feed the bear to the dogs A fine example of me having hunting on the brain - my first thought was chasing game with hounds. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted August 4, 2008 Share Posted August 4, 2008 A fine example of me having hunting on the brain - my first thought was chasing game with hounds. Just saw this. Yeah, I watched a guy skin a bear once and it was nasty. I've eaten my share of game but am never going there. Quote Link to comment Share on other sites More sharing options...
Swampnuts Posted August 4, 2008 Share Posted August 4, 2008 Just saw this. Yeah, I watched a guy skin a bear once and it was nasty. I've eaten my share of game but am never going there. The first time I saw a skinned bear hanging up I thought it was a human! Bear is nasty IMO, it's fatty and greasy. Quote Link to comment Share on other sites More sharing options...
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