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