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Bear Meat Loaf

May 30, 2008



2 lb ground meat
1/2 cup milk
2 eggs
salt and pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
3/4 cup tomato sauce
1 cup onion, minced
1 1/2 tsp. dry mustard
1 cup bread crumbs
1/2 green pepper, finely chopped,
I also add 1 small can of mushrooms or fresh mushrooms.
Bake at 350 until done (about an hour).
When it looks close to being done, maybe 15 minutes,
I spread either BBQ sauce or ketchup over the top. Enjoy Butch

Written by fandw08 · Filed Under Wild Game Recipes 

Bear Meat Loaf #2

May 30, 2008



3 lbs ground bear meat 1 lb ground beef (fatty)
3 cans Campbell’s French onion soup
3 eggs
1 1/2 cups of bread crumbs
1 can mushrooms 8 oz or larger
1/4 cup ketchup
garlic powder (to taste)
black pepper (to taste)

First drain the broth out of 2 cans of the French onion soup and set aside. Next put the other ingredients (except 3rd can of soup) into a mixing bowl. Add the onions from the two cans of soup and mix well.
Put into roasting pan and pour broth and the third can of onion soup over top. Set oven at 350 degrees and cook for 2 1/2 hours or until done.
Make sure that the meat is thoroughly cooked.

Written by fandw08 · Filed Under Wild Game Recipes 

Black Bear Marinade

May 30, 2008



Note: Cooking Bear
Bear should be prepared properly or your first meal will undoubtedly be your last. For eating purposes we choose a fall kill rather than a spring as the spring bear is quite often parasitic from it’s long winter nap. When roasting you should always cook on rack about 2 inches above bottom of pan as bear is quite greasy. Always place about one inch of water in bottom of pan. A most important feature is the marinade.

Black Bear Marinade

1 cup dry red wine (cheapest)
1/2 cup olive oil
1 onion chopped
6 cloves garlic crushed
1 sliced carrot
1 tbs.. dried tarragon, may want to half this as tarragon is strong salt and pepper adjust to your own taste

Place meat in roaster, roast or steaks, in marinade and cover and refrigerate overnight turning often prior bedtime.

Remove from marinade approx., 2 hrs. prior cooking to allow meat to come to room temp. Strain marinade and reserve liquid for gravy.

Pre-Heat oven to 350 Deg. turning the roast and or steaks halfway through cooking time, about 3 hours. for 4 1/2 lb. roast.

GRAVY; with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken I use 1/2 cup flour mixed with 1 1/2 cups of water seasoned with celery salt, shake or stir well and gradually pour into pan keeping stirring constant.

Carve roast (boneless) into 1/4 inch slices and place on platter pouring gravy over meat, will serve 8

Written by fandw08 · Filed Under Wild Game Recipes 

Gaelic Style Black Bear

May 30, 2008



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, my favorite.

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, BOBO SAYS ADD A CUP, AND KEEP REMAINING SCOTCH CLOSE TO HAND. Guesstimate on measurements as at camp we cook by trial and error and I have tried with my knowledge of kitchen duties over a 20 year period.

Written by fandw08 · Filed Under Wild Game Recipes 

Black Bear Stew

May 30, 2008



4 to 5 lbs. bear meat cut in 1 inch cubes
1/4 cup flour
1 tbs. italian seasoning
4 tbs. butter
2 tbs. vegetable or corn oil
1 large onion diced
1 8 oz. tin beef broth
4 bay leaves (do not eat)
2 lb. small. potatoes
1 lb. fresh mushrooms if button size do not slice
5 carrots sliced
1 turnip cubed (important ingredient)
5 parsnip sliced (optional)

Preheat oven to 325 Deg. Put flour with seasonings in plastic bag and shake until bear meat coated, combine oil and butter in skillet and brown meat and drain off grease from meat. In a large dutch oven add 2 or 3 qts. of water and all ingredients. Cook approx. 2 to 3 hrs. adding water if necessary checking every 30 mins.

Serve with fresh rolls or Italian bread.

Written by fandw08 · Filed Under Wild Game Recipes 

Bear Sausage

May 30, 2008



30 lbs. ground bear meat
6 tsp. red pepper
12 lbs. ground pork butt
15 tsp. garlic salt
3 lbs. slab bacon, ground
7 1/2 tsp. pepper

Mix all together. Fry in pan for breakfast sausage, good on pizza, and
makes great meatballs as well.

Written by fandw08 · Filed Under Wild Game Recipes 

Bear Pastry

May 30, 2008



1 lb. bear lard
5 cups white flour
1 tsp. baking powder
1 tsp. salt
1 egg
1 tbs white vinegar
water

To render bear fat, set fat in a 200-250 degree F oven in a large pan,
let set all day. Pour off into sealers. May be stored in freezer.
Mix bear lard, flour, baking powder and salt.
Beat egg in measuring cup.

To this egg add vinegar, then fill to 3/4 mark with cold water.
Put all together and mix well.

Shape in a roll and store in fridge. This will make 3 large pie crusts.

Written by fandw08 · Filed Under Wild Game Recipes 

Crock Pot Bear

May 30, 2008



1-2 lb of venison or bear steaks
1 qt of tomato juice
3/4 cup brown sugar
2 tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp celery seed
1 medium onion (diced)

Cook meat until thoroughly cooked in a slow cooker or crock pot.

Drain off fat and add ingredients above.

Let simmer for at least 4 hours.

I recommend serving with mashed potatoes as the gravy is excellent on them. This recipe is simple to prepare and doesn’t take a lot of special ingredients. Everyone that I have served venison or bear with this recipe loves it and would swear that it was not wild game.

Written by fandw08 · Filed Under Wild Game Recipes 

Bear Steak

May 30, 2008



1 lb. bear steak per person
1 cup oily Italian salad dressing

Trim all fat from steak and marinate in dressing for 20 minutes.
Cook at medium heat.

Rare steaks 4-6 minutes, and medium steaks 7-10 minutes.

Don’t overcook.

Written by fandw08 · Filed Under Wild Game Recipes 

Bear Lasagna

May 30, 2008



Sauce:
1 can whole tomato
1 can crushed tomato
1 can tomato puree
2 can tomato sauce
1 can tomato paste
1 finely chopped garlic clove
1 half small onion
1 tsp basil
Italian seasoning (thyme , oregano ,rosemary ) two table spoons
1 tsp. sugar to take acid out of sauce (optional) or baking soda
1/4 cup red wine (optional
mint leaves
pepper (optional)
Italian grated cheese (just a pinch)

Simmer on low heat for at least 6 hours

Bear:

1 lb package sweet Bear sausage (this is made half pork and half Bear meat)
1 lb package hot Bear sausage
1 lb package hamburger meat (you can use Bear hamburger)

(Bear sausage is a blend of pork and Bear meat seasoned and stuffed in casings)

Take meat out of casings and fry over medium heat till browned
add chopped onion for flavoring with crushed garlic

Fry hamburger till browned

Set aside in a bowl

In a large bowl mix 2 lbs of ricotta cheese /or cottage cheese
2 tlb spoon parsley
4 large eggs
Blend well set aside

Use no bake lasagna noodles 2 boxes

In a large baking dish cover bottom of dish with sauce
then lay noodles then sprinkle the meat out over the noodles
then spoon ricotta cheese (about 4 large spoonfuls dropped indifferent areas)
sprinkle mozzarella shredded cheese (two packages of mozzarella )
continue to layer (I layer one vertical then horizontal just easier to dish out )
top off with noodles and cover with sauce ,cover with foil

Bake at 350 degree oven for 1 hour
Feeds 8 to 10 people

Written by fandw08 · Filed Under Wild Game Recipes 

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