19 Days To Fresh Steaks!

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nw mb

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...can't wait...black bear opens on the 25th...and have NEVER seen so many black bears in any summer...deer is restricted to 1 buck this year and only hunting parties of 2 in MB (down from 4)...so it's time to go all out for bear steaks/roasts...got out my .375's today and started conditioning myself...100 yards sighting in...can't wait to get some bear steaks on the grill with tamales!!!

700 BDL Customized .375 H&H with scope

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...plenty of fruit this year...

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...700 Classic .375 H&H @ 100 yards with peeps...

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...my mouth is watering!
 
Im dying to get out for my first black bear hunt this year! We are driving 5 hours north on sunday to go scouting a few areas for a few days next week.

Care to share your recipe for your bear steaks? Do you treat them like a good ol t-bone or strip loin, or does much more go into it? Different spices? Do you brine bear meat? Do you cook it medium/rare like a beef steak?
 
scaleguy said:
Im dying to get out for my first black bear hunt this year! We are driving 5 hours north on sunday to go scouting a few areas for a few days next week.

Care to share your recipe for your bear steaks? Do you treat them like a good ol t-bone or strip loin, or does much more go into it? Different spices? Do you brine bear meat? Do you cook it medium/rare like a beef steak?
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You'll probably read this a 100 more times but, when you cook a steak you have to cook it well done because some bears carry a parasite(that I wont even try to spell) that can be harmful to humans. So you have to cook it to a certian temp. Don't know about roast though never cooked them
 
I've never eaten a bear steak and never will because of trichinosis, be careful, you cannot treat it like beef. Has to be cooked like suspect pork, pretend it's pork that has soured a bit and cook the heck out of it. Sure you've heard this a hundred times as well just as another mentions above, but critical, especially if shared with the unwitting. Never met anyone who eats bear steak mind you, but they are out there I'm sure.

Moose is what we're waiting for here, opens in ten days.
 
Trichinosis or trichiniasis is safely avoided by ensuring internal meat temperature hits 165 degrees F for 15 seconds or more. Freezing does not kill the variety of the parasite found in wild game. Bear meat is delicious!
 
Bear is delicious, definitely one of my favorite game meats if they are eating fish and berries. I have never had a steak though, how would one prepare it?

The thought of well done steak is atrocious.
 
good recipes here.

http ://www.env.gov.yk.ca/publications-maps/documents/bear_bacon_boot_grease09.pdf

15s at 170f is not enough and we ate and eat a lot of bear meat here and in Europe ...
 
medvedqc said:
good recipes here.

http ://www.env.gov.yk.ca/publications-maps/documents/bear_bacon_boot_grease09.pdf

15s at 170f is not enough and we ate and eat a lot of bear meat here and in Europe ...
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The 15 second rules applies to the internal temperature of the meat....not total cooking time. There is loads of literature on this out there. A steak with an internal temperature of 165 degrees would be considered well done in the restaurant industry. I've eaten a fair bit of bear meat over the years too.

Right from the link you posted:
The meat will be absolutely safe when it reaches an
internal temperature of 170°F.
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Sir, again you lknow everything and you are better than anyone so i let it down do whatever you want and the way you may want it cook for you i not recommending having only 15s for the cooking time reached of 170f and this is not what is indicated in the link.

main recommendation is to get that temperature and wait 3 minutes before any consumption not 15s but again i am not here to win a pissing contest with you you know better.
 
LOL...like I say, there is reams of info out there about this, including in the link you posted....I'm just going by what the experts say but if cooking it for longer makes you feel safer, there is certainly no harm. Nice to see a fellow hunter that enjoys a good feed of bear. Ever tried grizz?
 
Bear chops slow cooked in Sauerkraut is pretty darn tasty....don't take a chance, always cook bear meat that little extra!
Good luck on your hunt NW MB!
 
we ate black, grizz, european brown bears and do the same way and i ve been around experts on cooking those animals for a while.

my link didnt say anything about 15s and what i read and when i met expert on trichinelas while guiding and they were doing tests, but again everybody can do what they want, 15s is not a recommendation to do on public forum as this is not a general recomendation unless you as an expert is willing to take that public risk with your real name to avoid any liability for the owner of the forum.

anyway to the OP enjoy the hunt and of course the good time on some nice food coming soon.
 
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I've hunted Blacks for years and always get them done into pepperettes. Except for the loins which we do at camp with onions.. So Good. Not cheap but the kids love them.... We trim the fat and de bone them at camp then just bring the meat in to get done. I'm thinking this year I might have to do something different and grind some up for burgers or keep some steaks.
 
Black bear opens up in Central Ontario on Sept 02. A friend and I are chomping at the bit to get out in the bush and get some bears.
 
That's a pretty early season. The zone I'll be hunting this season opens September 20 for bow and crossbow. Never had bear but I'm certainly looking forward to trying it. The area where my trap camp is located is loaded with bear sign and I hope to nab a couple this fall and a couple more in the spring. Good luck with your bears.
 
sheephunter said:
Your link said all it had to do was reach that temperature...not be maintained for any period of time. I was being a little extra cautious. The Canadian Food Inspection Agency says 160 degrees is good enough.....they can assume the liability for me and the owner of the forum.
http://www.inspection.gc.ca/animals...is/fact-sheet/eng/1330023015817/1330023110684

What did you think of the grizz?
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perfect meat : a little harder and not as smooth as the black bear but very very good in fondue, gulasz and stew still have some in the freezer. but i never ate one that was feeding on fish that will certainly changes my opinion.

bear meats and it is a shame are not considered good by most of the people but we have done blind test and the people were not able to tell which meat was again the cokking is making the different. try black or grizz in a bourguignon recipe and tell us.
 
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