Index

How to Butcher a Bear

How to Safely Cook Bear Meat

2
3

Steaks & Chops

Grilled Bear Loin with Brown Sugar Baste
Bear Steak and Beer
Bear Chops

Roasts & Ribs

Big Bear Pot Roast
BBQ Bear Roast
Oven Barbequed Bear Ribs

Extra Cuts
Bear Stew
Bear Sausage

11

Ground Meat
Bear Meatloaf
Chili
Bear Burgers
Fantastic Bear Meatballs

14

Jerky
Traditional Smoked Jerky
Teriyaki Jerky

17

Appetizers
Grilled Bacon-Wrapped Bear
Bear Satay on a Stick

19

Marinades and Gravy

Bear Meat Marinade
Tangy Bear Marinade
Scotch Whiskey Gravy

21

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HOW TO BUTCHER A BEARHOW TO BUTCHER A BEAR

Tools
Directions

6- to 8-inch hunting knife

Cutting board

Bone-saw, heavy-duty

hacksaw or electric saw

Large refrigerator or freezer

Large, cleanable table

9- to 12-foot upright/free-

standing structure (optional)

12- to 20-foot chain (optional)

Hook (optional)

Skin your bear so that you are left with a headless and
paw-less carcass covered in layers of white fat. Lay the
bear carcass out on your large table or suspend the bear
from its hind legs about 3 feet from the ground using
your chain, hook and upright.

Cut off the layers of fat with your hunting knife. Bears
have two types of fat: The outer layer is jelly-like while
the layer closer to the muscle is firmer, like beef tallow.
Use carefully executed cuts to shave off the fat in
chunks, getting as close to the red bear meat as possible.
Discard the fat or reserve the pieces to render into bear
lard or grease.

Remove the fillets. To do this, saw the sternum down

the middle then split the rib cage into two halves. The
tenderloins or fillets are the muscles that run along the
spine from the bottom of the rib cage to just before the
hind legs. Reserve these if you want bear steaks or
simply cube into roughly 2 1/2 by 2 1/2 inch pieces like
you will be doing to the rest of the bear meat.

Peel the meat from the ribs. Insert the knife just under
the rib meat on the outside of the animal's rib cage
making a generous incision. Run your knife along flesh
and the rib bones as you pull the meat back, peeling off
the rib meat.

Remove the meat from the front and back legs. Holding
out the limb, use your knife to cut the meat, sinew and
tendons away from shoulder and hip joints and then saw
off each limb at the exposed joint. Cut meat away from
each leg and cube.

Strip and cube the remaining meat from the carcass. The
remaining meat will mostly be around the shoulders.

Place cubes of meat in an airtight container or in plastic

bags. Place in your refrigerator or freezer, or grind with
spices and other meat (traditionally pork) to make
ground meat for hamburgers or sausage.

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-3-

HOW TO SAFELY COOK BEAR MEAT

Black bear meat can be a carrier of Trichinella spiralis and Toxoplasma gondii, the
parasites that cause the diseases trichinosis and toxoplasmosis in humans. Proper
cooking techniques can ensure that your bear meat is safe to eat. Like pork, the
proper cooking time for bear meat is 375 degrees F for 20-25 minutes per pound.
Internal cooking temperature should reach 160 degrees for 3 minutes or more
before consumption. Cook until there is no trace of pink meat or fluid paying
close attention to areas around the joints and close to the bone. Freezing meat
does not always kill these parasites. Connoisseurs of bear meat suggest freezing,
canning or eating it within a week after the kill as the flavor becomes stronger
with age. Trim fat from the meat especially well and, as is the case with all meat,
good wrapping and sealing is recommended.

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-5-

STEAKS
AND
CHOPS

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Grilled Bear Loin with Brown Sugar Baste

Ingredients
2-4 lb bear loin portion or whole back strap
3 Tbsp butter or margarine
3 Tbsp soy sauce
3 Tbsp packed brown sugar
Directions
Start charcoal or gas grill
Remove all fat and silverskin from meat
Cut meat into lengths about 4 inches long, or about 6-8 ounces each
In small saucepan, melt butter over medium heat
Add soy sauce and brown sugar
Cook, stirring constantly, until brown sugar dissolves and sauce bubbles
When grill is hot, add meat
Grill on one side until seared
Turn meat over; brush with brown sugar mixture
Continue grilling, brushing frequently with mixture and turning occasionally
Continue turning and basting until fully cooked

Bear Steak and Beer

Ingredients
2 lbs bear steak, cut 1 inch thick
1/3 cup all purpose flour
1 tsp salt
1 tsp pepper
1/2 cup butter
2 tbsp vegetable oil
4 onions, thinly sliced
2 cups Dark Beer
1 bay leaf
Directions
Preheat the oven at 325 degrees
In a large, plastic food-storage bag, mix flour, salt and pepper; shake to mix
Add steaks to bag and shake to coat
In a heavy pan, melt butter and oil at medium heat
Brown the steaks on both sides
Place meat in a casserole dish; cover in layer of onions
Pour beer and add bay leaf over onions
Bake for 2 hours, until well done and tender

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Bear Chops
Ingredients
6 Bear Chops
3cloves garlic, crushed
2 Tbsp bacon fat
1 large onion, chopped
4 large carrots, diced and cooked
4 Tbsp unbleached all-purpose flour
4 Tbsp chili sauce
1/2 cup dry wine
Salt and Pepper to taste
Directions
Rub chops with crushed garlic
In a skillet, melt bacon fat and sear the chops on both sides
Place the chops in a lightly greased baking dish
Saut onions and carrots in the skillet, until onions are transparent but not browned
Mix in flour, chili sauce and wine
Cook until thickened, whisking to combine
On top of each chop, place an equal amount of the carrot mixture
Pour 1 cup of water into the baking dish; cover with foil
Bake at 375 degrees for 1 to 2 hours or until tender.

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ROASTS
AND
RIBS

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Big Bear Pot Roast

Ingredients
2 to 3 lb bottom round, rump or shoulder roast
1/3 cup all purpose flour
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/4 pepper
3 Tbsp vegetable oil
1 can condensed French onion soup (10 oz)
1/2 cup wine or beef broth
1 bay leaf
1 rutabaga, peeled and cut into 1 inch cubes
4 to 6 medium carrots, cut into 2 inch pieces
3 stalks celery, cut into 2 inch pieces
Directions
Heat oven to 350 degrees.
In large, plastic food-storage bag, combine flour and seasonings; shake to mix
Add meat; shake to coat
In Dutch oven, brown meat on both sides in oil
Add remaining flour mixture, soup, water, and bay leaf
Heat to boiling
Remove from heat and cover
Bake for 1 hours
Add rutabaga, carrots and celery; re-cover
Bake until meat and vegetables are tender, 1 to 1 hours longer
Discard bay leaf before serving

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BBQ Bear Roast

Ingredients
3 lb. bear roast
1 clove of garlic, crushed
2 Tbsp. brown sugar
1 Tbsp. paprika
1 tsp. dry mustard
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
Salt and pepper
2 Tbsp. Worcestershire sauce
1/4 cup vinegar
1 cup tomato juice
1/4 cup catsup
1/2 cup water
Directions
Place roast in small roaster
Season to taste with salt and pepper; rub with garlic
Bake roast at 350 degrees for 1 hour or until well done
Cut into thin slices
Combine 1 teaspoon salt, brown sugar, seasonings, vinegar, Worcestershire, tomato juice,
catsup and 1/2 cup water in heavy skillet
Simmer for 15 minutes
Add meat; simmer for 1 hour or until roast is tender

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Oven-Barbequed Bear Ribs

Ingredients
2 to 3 lbs bear ribs
2 cups water
1/2 cup catsup
1/4 cup cider vinegar
1/4 cup finely chopped onion
3 Tbsp packed brown sugar
2 Tbsp Worcestershire Sauce
1 Tbsp lemon juice
1 Tbsp paprika
1 tsp. dry mustard
1 tsp. salt
1 tsp liquid smoke flavoring
1/2 tsp pepper
1/4 tsp chili powder
Directions
In a small bowl, combine all sauce ingredients (Reserve ribs and 2 cups of water)
In a Dutch oven, combine ribs, 2 cups of water and 3/4 cup of the sauce
Heat rib mixture to boiling
Reduce heat and cover
Simmer until ribs are tender, about 1 to 2 hours, rearranging ribs occasionally
Heat oven to 350 degrees
Arrange ribs on roasting pan and brush with remaining sauce
Bake for 10 minutes; turn over
Brush again with sauce
Bake for 10 minutes longer
Serve with remaining sauce for dipping

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EXTRA
CUTS

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Bear Stew
Ingredients
1 to 2 lbs bear stew meat
1/4 cup all-purpose flour
1 tsp salt
1 tsp dried oregano
1/2 tsp pepper
2 Tbsp vegetable oil
1 can (16 oz) whole tomatoes, un-drained
1 cup water
1/4 cup white wine or water
1 Tbsp vinegar
1 medium onion, cut in half lengthwise and thinly sliced
1/2 cup chopped celery
2 cloves of garlic, minced
1 bay leaf
2 medium baking potatoes
Directions
Remove all fat and silverskin from meat and cut into 1 inch chunks
In large plastic food-storage bag, combine oregano, flour, salt and pepper; shake to mix
Add meat and shake to coat
In heavy medium saucepan, heat oil over medium-high heat until hot
Add meat and flour mixture
Brown meat while stirring occasionally
Add remaining ingredients except potatoes; mix well
Heat to boiling; Reduce heat and cover
Simmer for 1 hour, stirring occasionally
While stew is simmering, cut potatoes into 1 inch chunks
Add potatoes to saucepan and bring back to a boil
Reduce heat and cover. Simmer for 1 hour, stirring occasionally
Remove bay leaf before serving

Great on its own or over egg noodles or rice

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Bear Sausage
Ingredients
5 Feet medium hog casings
4 lb Bear meat, trimmed of all fat, cubed
1 lb Pork fat, cubed
2 tsp. salt
2 tsp. lack pepper
1 tsp. celery seed
1/2 tsp. dried thyme leaves
1/2 tsp. dried savory or sage
1/2 cup dry red wine
Directions
Prepare casings as directed
Combine all ingredients and grind through a course disc grinder
Grind again through a fine disc grinder
Stuff casings and tie off into 3 links
Age links in the refrigerator for 2 days
Cook as for fresh pork sausage

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- 17 -

GROUND
MEAT

- 18 -

Bear Meat Loaf

Ingredients
3 lbs ground bear meat

1 lb ground beef (high % fat)

3 cans Campbell's French onion soup
3 eggs
1 1/2 cups bread crumbs
1 can mushrooms 8 oz or larger
1/4 cup ketchup
garlic powder (to taste)
black pepper (to taste)
Directions
Drain the broth out of 2 cans of the French onion soup and set aside.
Combine meat and all other ingredients (except 3rd can of soup) into a mixing bowl.
Add the onions from the 2 cans of soup you drained earlier and mix well.
Put into roasting pan and pour broth and the 3rd can of onion soup over top.
Bake at 350 degrees for 2 hours or until done.

Bear Chili
Ingredients
3 lbs ground bear meat
3 medium onions, chopped
3 medium green peppers, chopped
cup chopped celery
2 Tbs. bacon fat or vegetable oil
1 can (28 oz) whole tomatoes, drained
2 Tbs. dried parsley flakes
2 Tbs. chili powder
1 tsp. salt
1 tsp. pepper
tsp. garlic powder
2 cans (15.5 oz) kidney beans, un-drained
1 can (16 oz) pinto beans, un-drained
1 bag shredded cheddar cheese
1 container (8 oz) sour cream
Directions
In a pan, brown meat over medium heat, stirring occasionally
Remove meat from pan and set aside
In pan, cook and stir onions, green peppers and celery in bacon fat over medium heat
until tender
Add meat, vegetable mixture and all remaining ingredients, except beans into a dutch
oven or crock pot
Heat to boiling, then reduce heat and cover
Simmer for 1 hour to blend flavors
Stir in beans
Cook uncovered for 30 minutes
Serve with shredded cheddar cheese and sour cream on top

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Bear Burgers
Ingredients
1 lb ground bear meat
1 can diced tomatoes (12 oz)
1 Tbsp chopped onions
2 tsp. cornstarch
1 tsp. oregano
1/2 tsp. Montreal Steak seasoning
8 slices Pepper Jack cheese
4 burger buns
Directions
In large bowl, mix meat, tomatoes, onions, cornstarch and seasonings together
Form into burgers
Grill burgers on medium heat flipping only once
Or, brown burgers in a skillet, draining fat occasionally
Add cheese immediately before removing burgers from heat
Place burgers on bun (toasted buns recommended)
Add desired toppings

Fantastic Bear Meatballs

Ingredients for Meatballs
2 lbs. ground bear meat
2 eggs
1 cup plain bread crumbs
1 package Lipton Onion Soup mix
1/4 to 1/2 cup water
Ingredients for Sauce
1 jar of chili sauce (8-12 0z)
1 medium can of sauerkraut
1 medium can of cranberry sauce
1 cup brown sugar
Directions
In a bowl, mix together meat and all meatball ingredients
Shape mixture into 1 inch round meatballs
Place meatballs in a shallow baking dish (9x13)
Mix together all sauce ingredients and pour over meatballs
Bake uncovered at 350 degrees for 1 to 1 hours
Check periodically during baking process
If sauce becomes too thick, add water as needed

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- 21 -

JERKY

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Traditional Smoked Jerky

*Because of low-temperature cooking, it is best to freeze your bear meat for 30 days prior
to using it for jerky recipes*
Ingredients
1 lbs boneless bear meat (makes approx. 3/4 lb. of jerky)
2 tsp tenderizing salt
1 tsp pickling salt
1 tsp garlic powder
1 tsp pepper
Meat Preparation
In a small bowl, combine all seasonings together, Mix well
Slice meat with the grain into strips about 1/8 inch thick
Arrange in single layer in cutting board
Sprinkle meat with an even, generous layer of seasoning mixture
Pound meat lightly with a meat mallet
Turn strips over, season and pound second side
Smoking Directions
(Hickory, cherry, or mesquite woodchips work well with this recipe)
Arrange meat on smoker racks. Cold-smoke until strips are dry but not brittle, 5 hours or
longer. Jerky will become more brittle as it cools
Rearrange racks periodically and add additional woods chips in necessary during
smoking process
Refrigerate jerky for storage
Oven-Method Directions (Jerky will not have smoke flavor)
Prepare meat strips as directed
Place in a single layer on a cookie-cooling rack (fine mesh or closely spaced bars work
best)
Cook meat until dry but not brittle, 4-5 hours, rearranging racks once
Use an oven thermometer to be sure oven does not get too warm
Refrigerate jerky for storage

Teriyaki Jerky
Ingredients
3 lbs boneless bear meat
1/2 cup Worcestershire sauce
1/2 cup Teriyaki sauce
1 Tbsp Liquid Smoke
1/2 Tbsp salt
1/2 Tbsp pepper
Directions
Combine all wet ingredients together
Add meat to wet mixture and soak in refrigerator overnight
Sprinkle salt and pepper onto meat before drying it
Smoke it on a low heat until dry, 5 hours or longer
Rearrange racks periodically and add more wood chips when necessary
When dried, sprinkle jerky with salt and pepper to taste
Refrigerate jerky for storage

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APPETIZERS

- 24 -

Grilled Bacon-Wrapped Bear

Serve as a main course or as an appetizer to a wild-game dinner
Ingredients
1 to 1 lbs bear round or rump pieces, to 1 inch thick
4 to 8 slices bacon
Directions
Start charcoal or gas grill
Cut meat into 2 inch wide strips
Wrap 1 or 2 slices of bacon around each strip and secure with toothpicks
When grill is hot, add meat
Grill meat strips until well done, 4-7 minutes on each side for suggested thickness

Bear Satay On A Stick

Ingredients
1 lbs. Bear Steak
1/2 cup Packed Brown Sugar
1/4 tsp. Garlic Powder
1/2 tsp. Ginger
3/4 cup Soy Sauce
1 Tbsp Vegetable Oil
Wooden Skewers- (soak in water for 30 minutes)
Directions
Slice steak in 1/8 inch strips
In bowl, mix sugar and garlic
In separate bowl, mix oil and soy sauce. Add to dry ingredients.
Add meat to marinade and refrigerate for 6 to 24 hours.
Thread meat onto skewers in an accordion fashion.
Broil until medium rare.
If preparing ahead of time, store in refrigerator until ready to serve.
Before serving, pile skewers on baking sheet and heat in a 400 degree oven for 5-10
minutes or until hot.

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MARINADES
AND
GRAVY

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Tangy Bear Marinade

Ingredients
1 onion, finely chopped
1 carrot, diced
2 sticks celery, diced
1 tsp. paprika
1 cup apple cider
2 Tbsp orange juice
1 Tbsp lemon juice
1 clove garlic, mashed
1 bay leaf
1 dash nutmeg
1/2 tsp. dry mustard
Directions
Combine ingredients in pan
Slowly bring to a boil; boil for 5 minutes
Marinate bear meat for several hours before cooking

Black Bear Marinade

Ingredients
1 cup dry red wine
1/2 cup olive oil
1 onion, chopped
6 cloves garlic, crushed
1 carrot, sliced
1/2 - 1 Tbsp dry tarragon
Salt and pepper to taste

Directions
Marinate bear meat overnight in refrigerator, covered
Remove from marinade approximately 2 hours prior to cooking to allow meat to come to
room temperature
Strain marinade and reserve liquid for gravy if desired
To make gravy, thicken liquid in pan with 1/2 cup flour and 1 cups water
Whisk constantly over low heat until combined

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Scotch Whiskey Gravy

Ingredients
3 Tbsp butter
1/3 cup heavy cream
1/4 cup all- purpose flour
1 cup water
1 lb. sliced mushrooms
1 bushel green onions
1/2 tsp. celery salt
3 tsp. soy sauce
1 quart of Red Label Scotch Whiskey
Directions
After preparing your choice of bear meat, bring pan juices to medium boil on stove top
Add butter, green onions and soy sauce
Whisk in flour, celery salt and water gradually, until sauce thickens
Add heavy cream, stirring constantly
Add mushrooms and Whiskey to taste
Let simmer until desired consistency is reached

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