Not ribs but some great bear recipes!
Sweet and Sour Bear
2 pounds bear meat, cubed
salt and pepper, to taste
flour for dredging
shortening, for browning
1/2 c. water
1/4 c. wine vinegar
2 tbsp. soy sauce
1 c. apricot jam
1 green pepper, diced
cooked rice
Sprinkle cubed bear meat with salt and pepper. Dredge in flour. Brown in shortening.
After bear pieces are browned, add water, wine vinegar and soy sauce. Cover and simmer for an hour or until fork tender.
Add jam and pepper and cook about 20 minutes more, or longer.
Serve over hot rice.
Country Style Bear
2 lbs. Bear steaks cut thin
oil
flour
salt
pepper
Slice bear meat into serving size portions about 1/4" thick. Tenderize with a meat hammer. Dredge in seasoned flour. Brown quickly in a small amount of oil. Add enough water to cover meat. Cover pot tightly and simmer until tender over low heat. Thicken gravy to desired consistency with flour. Season to taste. Dehydrated onion soup may be used to flavor, as may fresh onion slices.
Bear Pot Roast
Marinade
½ cup vegetable oil
¼ cup lemon juice
2 cloves garlic crushed
1 bay leaf
1 tsp. thyme
1 tsp. salt
½ tsp. pepper
4-5 lb. Bear roast, de-boned and fat removed
4 large potatoes
10 whole baby carrots
8 small boiling onions, peeled
2 Tbs. flour
¼ cup cold water
Combine marinade ingredients and put in a large plastic bag, add meat and squish out air. Refrigerate overnight. Place roast and marinade in a roast pan, cover and bake at 350 for 30 minutes per pound. Add potatoes, carrots and onions to pan during the last hour of cooking. Remove meat and vegetables to a warm platter. Mix flour water into a slurry, then add to pan juices and cook on stovetop until thickened. Serve with the roast
Bear Steak and Rice
1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice
Cut steak into thin strips. In a large skillet (oven-proof, if desired), brown meat in oil, using high heat. Add onions. Saute until tender crisp. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer 1 hour or until steak is tender. (Or cover and bake at 350 degrees.) Serve over beds of fluffy rice. Makes 6 servings.
Smokey Bear Bobs
Marinade
1 cup soy sauce1/3 cup sherry
2 Tbs. brown sugar
1 Tbs. ketchup
1 Tbs. Molasses
1 Tbs. minced onion
1 tsp. liquid smoke
1 tsp. fresh grated gingerroot
2 cloves garlic, minced
3 lbs. boneless bear, cut into 2-inch cubes
Cherry tomatoes
Green pepper, cut into chunks
Whole button mushrooms
Pineapple chunks
Onion, cut into chunks
Cooked white rice
Combine marinade ingredients and mix with meat chunks. Refrigerate overnight. Alternately thread meat and vegetables onto skewers. Grill on a preheated grill until well done. Remove from grill and serve over cooked rice.
Tart Apple Bear Roast
4lb Bear Shoulder Roast
Olive Oil
Salt and Pepper (to taste)
1 Onion Sliced, 2 Onions Chopped
2 Cloves Garlic Sliced
3 Small Green Apples (Granny Smith) Quartered
2 16 oz Cans Stewed Tomatoes
1 tsp. Dry mustard
2 Tablespoon Soy Sauce
2 Beef Boullion Cubes
1 Tablspoon Worcester Sauce
2 Tablespoon Honey
Directions
Trim Bear shoulder roast of any excess fat.
Cut deep slits in top of roast and insert garlic slices Rub Roast with Olive Oil, season well with salt and pepper.
Slice 1 onion into 1/4" slices lay on bottom of dutch oven pan. Lay Roast on top of sliced onions.
Roast for one hour at 350 then add 3 small quartered green apples (Granny Smith).
On top of the stove in a medium saucepan add remaining ingredients, bring to a boil . Pour over roast, cover and cook for about 2 hours or until very tender. Add water as needed to make a nice, rich
Braised Bear and Sweet potatoes
4 lbs. bear steak
2 cloves garlic, minced
1 med. onion, minced
3 stalks celery and leaves, chopped
6 raw sweet potatoes, sliced lengthwise
Cut bear meat into one-inch cubes, as for stew. Brown meat in bacon drippings or vegetable oil and put in roasting pan. Add 1/2 cup water and the minced garlic, minced onion, and chopped celery. Cover the stew and bake in oven at 350 degrees F. Add water as needed during cooking time. How long the meat needs to cook depends on the age of the animal. However, after 2 hours, check for tenderness. When the meat begins to get tender, add the raw sweet potatoes. Add water as necessary. Cover and cook until meat and potatoes are done.
