newhunterette
05-08-2008, 06:50 PM
Bear Stew
- 3 sl bacon, cut up
- 4 md onions, quartered
- 4 md potatoes, quartered
- 1 pk fresh or frozen green beans
- 3 bay leaves
- 2 lb bear, cubed (or venison, elk etc )
- 4 carrots, sliced
- 1 pk fresh or frozen peas
- 1 (46 oz.) can tomato juice
Brown bacon in heavy kettle. Add bear and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves.
Bear Meatloaf
- 2 lb ground meat
- 3/4 cup of water
- 1/2 cup of 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
- 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, Spread either BBQ sauce or ketchup over the top
Bear Roast
- 4 lb Bear meat
- Pepper to taste
- Celery salt to taste
- 2 Garlic cloves
- 8 oz pork
Boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. Season the bear meat with the celery salt and pepper and place in a stock pot, adding the garlic, pork, and enough water to cover; Cook `til meat is tender, then drain reserving the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350 degrees F. until brown, basting with the reserved juices. Thicken the remaining juices for gravy and serve over potatoes served with the bear roast.
Bear Chops
- 3/4 inch bear chops
- Salt and pepper
- Paprika
- Garlic
- Onion powder
- 1 cn mushroom soup
- 1 cn mushrooms
Trim fat from chops. Roll in flour seasoned with salt, pepper, paprika, garlic, and onion powder to taste. Brown in hot shortening and place in oven pan. Cover with a can of mushroom soup, a can of water and, if desired a can of mushrooms with liquid. Place in oven at 350 degrees for 1 1/2 hours. If desired, top with canned onion rings during last 20 minutes of baking
Barbecued Bear
- 3 lb bear steak cut in 2" cubes
- 1 sl pork, cut up
- 1 c catsup
- 1/3 c steak sauce
- 2 tb tarragon vinegar
- 1 onion, diced
- 1 tb lemon juice
- 1 ts salt
- 1 tb chili powder
Trim all fat from bear steak and cut into 2 inch cubes. Sear meat on all sides with pork in a heavy fry pan. Place meat in casserole. Add rest of ingredients to fry pan and bring to a boil, stirring constantly. Pour sauce over meat in casserole. Cover and bake for at least 2 hours in a 325 degree F. oven, stirring occasionally until meat is tender.
Bear Sausage
- 20 lbs. ground bear meat
- 10 lbs. ground beaf 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.
Roasted Loin with Potatoes and Carrots
- Bear loin
- 1 head cabbage
- 10-12 lg. potatoes
- 10-12 carrots
- Lawry's seasoned salt
- 1 pkg. bacon
- Fresh ground black pepper
Soak loin in cold water overnight as to remove as much blood as possible. Season loin with seasoned salt and black pepper. Wrap slices of bacon around loin until covered and sprinkle with black pepper. Cut cabbage into quarters. Place bacon wrapped loin in roaster pan and cover with cabbage wedges and add about 1 cup of water. Bake covered at 375 for about 4 hrs or until cabbage starts to cook down. Remove cabbage and discard. Add carrots and potatoes cover and cook for another 1-2 hours until vegetables are done. Uncover for last 30 minutes of cooking time. You may need to add a little water from time to time during cooking time.
Black Bear Marinade
- 1 cup dry red wine
- 1/2 cup olive oil
- 1 onion chopped
- 6 cloves garlic crushed
- 1 sliced carrot
- 1/2 tbs of dried tarragon
- 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.
- 3 sl bacon, cut up
- 4 md onions, quartered
- 4 md potatoes, quartered
- 1 pk fresh or frozen green beans
- 3 bay leaves
- 2 lb bear, cubed (or venison, elk etc )
- 4 carrots, sliced
- 1 pk fresh or frozen peas
- 1 (46 oz.) can tomato juice
Brown bacon in heavy kettle. Add bear and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves.
Bear Meatloaf
- 2 lb ground meat
- 3/4 cup of water
- 1/2 cup of 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
- 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, Spread either BBQ sauce or ketchup over the top
Bear Roast
- 4 lb Bear meat
- Pepper to taste
- Celery salt to taste
- 2 Garlic cloves
- 8 oz pork
Boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. Season the bear meat with the celery salt and pepper and place in a stock pot, adding the garlic, pork, and enough water to cover; Cook `til meat is tender, then drain reserving the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350 degrees F. until brown, basting with the reserved juices. Thicken the remaining juices for gravy and serve over potatoes served with the bear roast.
Bear Chops
- 3/4 inch bear chops
- Salt and pepper
- Paprika
- Garlic
- Onion powder
- 1 cn mushroom soup
- 1 cn mushrooms
Trim fat from chops. Roll in flour seasoned with salt, pepper, paprika, garlic, and onion powder to taste. Brown in hot shortening and place in oven pan. Cover with a can of mushroom soup, a can of water and, if desired a can of mushrooms with liquid. Place in oven at 350 degrees for 1 1/2 hours. If desired, top with canned onion rings during last 20 minutes of baking
Barbecued Bear
- 3 lb bear steak cut in 2" cubes
- 1 sl pork, cut up
- 1 c catsup
- 1/3 c steak sauce
- 2 tb tarragon vinegar
- 1 onion, diced
- 1 tb lemon juice
- 1 ts salt
- 1 tb chili powder
Trim all fat from bear steak and cut into 2 inch cubes. Sear meat on all sides with pork in a heavy fry pan. Place meat in casserole. Add rest of ingredients to fry pan and bring to a boil, stirring constantly. Pour sauce over meat in casserole. Cover and bake for at least 2 hours in a 325 degree F. oven, stirring occasionally until meat is tender.
Bear Sausage
- 20 lbs. ground bear meat
- 10 lbs. ground beaf 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.
Roasted Loin with Potatoes and Carrots
- Bear loin
- 1 head cabbage
- 10-12 lg. potatoes
- 10-12 carrots
- Lawry's seasoned salt
- 1 pkg. bacon
- Fresh ground black pepper
Soak loin in cold water overnight as to remove as much blood as possible. Season loin with seasoned salt and black pepper. Wrap slices of bacon around loin until covered and sprinkle with black pepper. Cut cabbage into quarters. Place bacon wrapped loin in roaster pan and cover with cabbage wedges and add about 1 cup of water. Bake covered at 375 for about 4 hrs or until cabbage starts to cook down. Remove cabbage and discard. Add carrots and potatoes cover and cook for another 1-2 hours until vegetables are done. Uncover for last 30 minutes of cooking time. You may need to add a little water from time to time during cooking time.
Black Bear Marinade
- 1 cup dry red wine
- 1/2 cup olive oil
- 1 onion chopped
- 6 cloves garlic crushed
- 1 sliced carrot
- 1/2 tbs of dried tarragon
- 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.