Best Ever Bear Roast | Fall-Apart Tender & Easy Recipe for Bear Meat (2024)

FAQs

How do you make bear meat taste good? ›

Add a half cup of Dales marinade or soy sauce, a cup of brown sugar, and enough Dr. Pepper to cover the entire roast. Make sure you blend those 3 ingredients together well, then place the bear into the brine bath for 24 hours. After it's been bathed, remove and dry the roast.

Cooking bear meat: Like pork, the proper cooking time and temperature 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.

Luckily, however, all this scary stuff is very easy to avoid. Killing trichinosis in the meat is as simple as cooking to the right temperature. 160 is more than ample temperature to kill all forms of trichinosis that may be living in the muscle tissue.

This membrane is what makes the meat contort out of shape when cooking, makes it chewy, and makes it taste gamey. Unless of course if you are trying to smoke, the entire ham. Then it is best to inject a brine that has curing salt to ensure safety but to alter the flavor so you don't have that gamey taste.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Spring black bears are almost always excellent to eat. Depending on the region and timing of the season, they often have been feeding only on fresh greens, and haven't gotten into too much fish or carrion. Spring bears usually won't have too much fat since it's been depleted throughout hibernation.

People can get Trichinellosis by eating infected meat that has not been adequately cooked. ALL bear meat should be considered infected. Pets can also contract Trichinellosis if fed uncooked or undercooked meat.

Courtney Storer uses beef chuck in the video demonstration above, but she's also used top round or top sirloin roast. She suggests that you choose the cut of meat that best fits your budget. Soft, American-style French bread, not crusty sourdough, is a critical component.

Almost all bear meat is very likely to contain roundworms from the Trichinella family, which, when cooked improperly and consumed can lead to Trichinosis, a curable disease that can in very rare cases be fatal. These roundworms are so prevalent in bears that it is safer to assume that the meat is infected.

Can you tell if a bear has trichinosis? ›

Trichinosis is hard to detect when butchering because there are few signs. Larvae form cysts usually in the muscles of the jaw, tongue, and diaphragm. Cysts may not be visible to the naked eye. Animals may have swollen intestines with small bruises.

Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill the worms. Freezing pork less than 6 inches thick for 20 days at 5°F (-15°C) will kill any worms. Freezing wild game meats may not effectively kill all worms because some worms that infect wild game are freeze-resistant.

There is no benefit to aging bear meat longer than 24 hours. It is very important to thoroughly cook bear meat until gray in color but do not cook in a microwave. Trichinosis is a common disease found in some bears, and this parasite can cause serious problems in humans.

It was consumed in traditional Russian (Siberian) and Ainu culture. Polar bear are a primary source of food for Inuit. Polar bear meat is usually baked or boiled in a soup or stew.

Bear meat is a REALLY greasy fatty meat. The closest taste I can even come up with is what if deer had a love child with a pig. I guess the best I can come up would be venison, but with a berry compote on the side to give a bit more of the rustic flavor.

Bears like pet food, livestock feed, meat scraps and fish.

Barbecues can also be powerful attractants.