Offer some Advise on Butchering a Blackbear?

Amazing what a difference it made not putting in a t there to make it "It'll" ha,ha.

Wife's a great cook but does a rotten job on the wild game:p

Speaking of bears, this thread should have a good recipe for bear suasage attached to it and I don't have one.:(

Got one GH?
 
Yogi stew

Brown cubes of bear meat then throw into a crockpot with veggies and seasoning. Let it cook a long time. Makes great stew.

Larger pieces roast nicely. Very tender and mild

:p
 
bears

I quit gutting bears years ago. Now I lay the bear onto a tarp.

Slit from one hind leg to the other on the inside.
Slit fronts the same.
Slit from anus to bottom of the jaw.
Skin one side.
Cut hind quarter at the hip socket.
Cut front shoulder from body.
Filet backstrap
Roll onto "Carved side"
Skin second side and cut meat as in side one.
I now have a skinned hide, two front shoulders,two hinds and two backstraps.
The hinds are boned and cut into roasts. The fronts along with the trim are stew or suasage. The backstarp can be steak, except I like rare staek and bear meat should be well done, so I cube it, marinate for kebabs, or swiss steak it. All fat is trimmed off.

What's left is an intact carcass minus the corners and backstraps. I don't bother with the ribs. I also use this method for deer ,elk and moose.

Oh yeah! take your watch off before you start:D Then you won't have to clean the fat off it.
 
Redfrog said:
I quit gutting bears years ago. Now I lay the bear onto a tarp.

Slit from one hind leg to the other on the inside.
Slit fronts the same.
Slit from anus to bottom of the jaw.
Skin one side.
Cut hind quarter at the hip socket.
Cut front shoulder from body.
Filet backstrap
Roll onto "Carved side"
Skin second side and cut meat as in side one.
I now have a skinned hide, two front shoulders,two hinds and two backstraps.
The hinds are boned and cut into roasts. The fronts along with the trim are stew or suasage. The backstarp can be steak, except I like rare staek and bear meat should be well done, so I cube it, marinate for kebabs, or swiss steak it. All fat is trimmed off.

What's left is an intact carcass minus the corners and backstraps. I don't bother with the ribs. I also use this method for deer ,elk and moose.

Oh yeah! take your watch off before you start:D Then you won't have to clean the fat off it.
Click to expand...


You should make a video, like the deer butchering "made easy" vid that has been floating around here lately.... you'd be famous:D :D
 
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