Bear and Wild Boar Recipes

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Gaelic style - black bear (submitted by Mommabear)

Do not forget marinade, and discard after refrigeration period with this recipe.
You want a 6 lb. roast (boneless, as all bear meat should be).
Rub mixture of dry mustard and butter and flour over entire roast.
Place roast on rack in pan and roast 30 mins. at 425 Deg.
Then reduce heat to 325, and roast about 3 to 31/2 Hrs.
DO NOT BASTE.

Now for the Gaelic Part.

SCOTCH WHISKEY GRAVY
Req'd 3 tbs. butter
1 bunch green onion 1/4 cup flour blended with 1 cup of water, pinch of celery salt 3 tsp soya sauce 1 lb. sliced mushrooms 1 quart of JOHNNY WALKER RED LABEL SCOTCH WHISKEY

Bring pan juices to medium boil on stove top, adding butter, green onions and soy sauce, whisking in flour mixture gradually until thickens thereby adding 1/3 cup of heavy cream and according to old timer 3 tbs. of scotch but nae i sae Ha! be a man, ADD A CUP, AND KEEP REMAINING SCOTCH CLOSE TO HAND
 
Italian Sausage (submitted by Big Guy)

7.5 lbs. Pork butts
7.5 lbs. Bear meat
4 Tbs. Salt
11/2 Tbs. Sugar
11/2 Tbs. Ground Coriander
11/2 Tsp. Fennel Seed
3 Tsp. Black Pepper
11/2 Tsp. Ground Caraway
11/2 Quarts ice water
6 Tbs. Crushed Chile Pepper (optional) 3Tbs. for mild
3Tbs. Paprika
½ Tsp. Granulated Garlic
2 Cups skim milk powder

Grind meat through a coarse plate. Add ice water and spices, mix well. Refrigerate overnight to blend in the spices. Stuff in natural hog casings.
 
Bear Sausage (Submitted by Mommabear)

Here is another one.. and if you like spicey you can always add crushed chili peppers

Ingredients

5 ft. medium hog casings,
4 lbs. bear meat, trimmed of all fat and cubed,
1 lb. pork fat cubed,
2 1/2 tsp. salt,
2 tsp. black pepper,
1 tsp. celery seed,
1/2 tsp. dried thyme leaves,
1/2 tsp. dried savory,
1/2 cup dry red wine


Directions

Prepare casings. Combine ingredients and grind through coarse disk. Grind through the fine disk, stuff casings and tie off into 3" links. Age in refrigerator for 2 days. can freeze as well
 
Just Delicious Roast Bear! (submitted by WhyNot!)

Next time you do a bear ham, bone it out in one piece first. Take the entire ham off the bone in one piece so it can be layed out kind of flat.

Now, marinate it overnight in a large covered roasting pan. It should be big enough to keep the meat flat, not rolled. I use plenty of Italian salad dressing, and turn it often to keep all the meat moist. This means you will have to get up a couple of times, but it will be well worth it.

In the morning fire up your barbeque and get it smoking hot. Take the meat out of the pan and sear it really hard over your barbeque set at the highest heat. Leave the marinade in the pan. Don't sweat it if the meat should appear ready to burn. You want the outside to be really well seared.

Now, put the meat back in the roasting pan with the marinade. Add five or six diced cloves of garlic, a couple of large sliced onions, four or five large stalks of celery cut into chunks about an inch or so long, one teaspoon of salt, one tablespoon of pepper, and a large can of crushed or stewed tomatoes.

Add enough water to bring level half-way up the meat and stir all the ingredients together. Cover the roaster and put in oven. Set to 250 degrees and cook for six hours. Turn the meat over after three hours, turn again every hour after. You will turn the meat four times.

Even though it reduces somewhat, there should be enough liquid to finish cooking, however don't let it get so low that it scorches the meat. Add water if necessary.

After you have turned the meat the fourth time (six hours) add enough scrubbed carrots to give the whole thing a nice colour. I usually use at least eight, sometimes more, large carrots cut in half and then the tops cut in half again lengthwise. Plunge the carrots into the liquid, cover the roaster and cook for one-half an hour at 350 degrees.

Serve with boiled potatoes, rice or noodles, and see if you can keep them from coming back for seconds. :runaway:

Bet you can't do it! :D

Ted
 
Wild Boar(submitted by Brutus)

Had wild boar ribs using a Greek style pork recipe.

Marinade in oregano, extra virgin olive oil, garlic cloves, half cup water,
salt & pepper, lime juice, carrots, onions, garlic salt for two days in a household fridge.

Bake in oven for two and a half hours at 300 degrees fahrenhiet, or until done.

The only thing missing was the Crosse & Blackwell mint sauce which is usually for lamb, but I think it would be perfect for wild boar....next time for sure!
 
Sweet and Sour Bear(submitted by Big Guy)



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(submitted by Big Guy)

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(submitted by Big Guy)


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(submitted by Big Guy)



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(submitted by Big Guy)


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(submitted by Big Guy)


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(submitted by Big Guy)


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.
 
Blue Beary Burgers(submitted by billc68)


Yes I know this seems like an odd combination, Blueberries and bear meat but it is quite good and worth a try. I am not sure why I thought about using blueberries with ground meat but low and behold a quick google search told me I wasn't alone.
Blueberries add moisture (most game meats can be quite dry) and are full of anti-oxidants whch are very good for you. Plus you can keep the lean qualities of the gamemeat.

In a food processor, blender whatever..

For 2 lbs of lean ground bear meat (or deer, moose elk etc.)

8 tbs Blueberries (fresh of thawed)
1 tbs of garlic (or to taste)
1/2 small onion minced
1-2 tbs olive oil (depending how lean the meat is)
Salt, pepper, seasoning to taste (I use Thyme)
1-2 tbs Worcestershire sauce.

Mix Blueberries, garlic, salt, pepper, oninons, olive oil, Worcestershire sauce and seasoning
Once this forms a thick paste/liquid, simply mix with ground meat and form into patties.

Be careful not to over cook or under cook, meat is no longer red so be careful, try not to squeeze patties too often but a quick squeeze at the end and if the juices run clear your done, the outside will be very dark.
 
Mohawk Marinated Bear Steak (Submitted by CBMS)

4 Bear steaks, 1 1/2" thick
2 Wild onions, sliced
1 cup vinegar
1 cup Water
1/2 cup Maple syrup
2 tb Spicebush powder
1 tb Salt
1 tb Bear fat, rendered
Salt and pepper

Get a bear just before hibernation, as they are usually fat and rich at this time. All fat should be trimmed off the meat, which is very easy as bear meat is not marbled like beef. Marinating the meat makes it taste better and makes the meat tender and juicy.

In a large pottery bowl mix the onions, Indian vinegar, water, maple syrup, spicebush powder and salt. Let stand for a couple of hours, then put in the bear steaks. Put in a cool place for about 24 hours, turning the steaks every once in a while.

Remove the steaks from the marinade, let them drain and pat them dry. Heat a heavy frying pan and rub the pan with the rendered bear fat. Place the steaks in the pan and sear on both sides. Lower the heat and finish cooking, adding more fat to prevent sticking. Remove steaks from the frying pan. Add a little flour and water to thicken the gravy. Pour gravy over the individual steaks on the serving dish. Serve with potatoes.
__________________
 
Just Delicious Roast Bear!Submitted by Why not?)

Next time you do a bear ham, bone it out in one piece first. Take the entire ham off the bone in one piece so it can be layed out kind of flat.

Now, marinate it overnight in a large covered roasting pan. It should be big enough to keep the meat flat, not rolled. I use plenty of Italian salad dressing, and turn it often to keep all the meat moist. This means you will have to get up a couple of times, but it will be well worth it.

In the morning fire up your barbeque and get it smoking hot. Take the meat out of the pan and sear it really hard over your barbeque set at the highest heat. Leave the marinade in the pan. Don't sweat it if the meat should appear ready to burn. You want the outside to be really well seared.

Now, put the meat back in the roasting pan with the marinade. Add five or six diced cloves of garlic, a couple of large sliced onions, four or five large stalks of celery cut into chunks about an inch or so long, one teaspoon of salt, one tablespoon of pepper, and a large can of crushed or stewed tomatoes.

Add enough water to bring level half-way up the meat and stir all the ingredients together. Cover the roaster and put in oven. Set to 250 degrees and cook for six hours. Turn the meat over after three hours, turn again every hour after. You will turn the meat four times.

Even though it reduces somewhat, there should be enough liquid to finish cooking, however don't let it get so low that it scorches the meat. Add water if necessary.

After you have turned the meat the fourth time (six hours) add enough scrubbed carrots to give the whole thing a nice colour. I usually use at least eight, sometimes more, large carrots cut in half and then the tops cut in half again lengthwise. Plunge the carrots into the liquid, cover the roaster and cook for one-half an hour at 350 degrees.

Serve with boiled potatoes, rice or noodles, and see if you can keep them from coming back for seconds. :runaway:

Bet you can't do it! :D
 
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