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How will you prepare and cook your black bear meat this fall?
Posted on 7/2/24 at 2:47 am
Posted on 7/2/24 at 2:47 am
We need some great recipes listed since Louisiana is having its first bear season this fall.
I hear it must be cooked well done like pork due to Trichinosis.
I hear it must be cooked well done like pork due to Trichinosis.
This post was edited on 7/2/24 at 2:50 am
16
Posted on 7/2/24 at 6:54 am to boudinman
It starts with melting a stick of butter.
Posted on 7/2/24 at 7:46 am to TrueTiger
MeatEater has some recipes
Posted on 7/2/24 at 7:49 am to boudinman
I bet it tastes like Raccoon
Posted on 7/2/24 at 7:52 am to Crawdaddy
Watch out for the trichinellosis.
Posted on 7/2/24 at 7:56 am to boudinman
I have eaten smoked sausage that was made with bear and it was very good. Supposedly they didn’t add any pork to it and it was just greasy enough to not be dry.
I would bet that it would make a smashing gravy smothered down in a black iron pot.
I would bet that it would make a smashing gravy smothered down in a black iron pot.
Posted on 7/2/24 at 8:06 am to boudinman
Obvi answer is “first you make a roux”, but I’ve seen some Cam Hanes bear meat grilled on IG and it looks juicy and tender. I’m pretty sure Hanes said it’s his favorite to eat.
Posted on 7/2/24 at 8:23 am to boudinman
Yeah, bear isn't on my list of things to eat.
Posted on 7/2/24 at 8:41 am to boudinman
I'm gonna grill some, grind some and slow cook some.
Posted on 7/2/24 at 10:05 am to TigerDeacon
I’d just as soon eat a possum.
Posted on 7/2/24 at 10:29 am to boudinman
Firs', you make a roux...........
Posted on 7/2/24 at 11:07 am to Boudreaux35
I have eaten bear a few times generally in stews and it's very good but as others have mentioned tric is almost 100% so cook it well. Never had it grilled while it looks tasty the risk is too high for me
Posted on 7/2/24 at 11:13 am to boudinman
Thousands of bears and only 10 tags for tensas. LMAO.
good luck finding any meat.
good luck finding any meat.
Posted on 7/2/24 at 11:38 am to boudinman
I’ve had bear several times as we are allowed to kill them in Arkansas.
My best explanation of it is, tastes like a ribeye. Texture isn’t quite the same as ribeye, but it is very good maybe . I would probably choose it over deer, and i love deer.
A lot of the bad rap that “bear” meat gets is due to trich, and i also hear that spring bear is awful as well due to eating fish but i don’t think that will apply here.
My best explanation of it is, tastes like a ribeye. Texture isn’t quite the same as ribeye, but it is very good maybe . I would probably choose it over deer, and i love deer.
A lot of the bad rap that “bear” meat gets is due to trich, and i also hear that spring bear is awful as well due to eating fish but i don’t think that will apply here.
Posted on 7/2/24 at 3:48 pm to boudinman
For all 10 of the folks who will get a tag? 
Hell, I can show them one dumpster in Union Parish with a family of 10 in it each night.
Hell, I can show them one dumpster in Union Parish with a family of 10 in it each night.
Posted on 7/2/24 at 3:58 pm to boudinman
Meateater
Posted on 7/2/24 at 4:19 pm to boudinman
It’s Alaskan pork, just cook it like you would pork ribs.
Posted on 7/2/24 at 4:29 pm to boudinman
Black Bear rendered fat is supposedly the lightest finest grease to cook with, lighter than peanut oil. Don't waste the fat. Render it, report results please.
Posted on 7/2/24 at 7:00 pm to boudinman
A friend of mine got a bear roast a couple years ago from someone he knows that went hunt them up north. I can’t remember if it was from a black bear or not though. We did a Mississippi pot roast recipe in a pressure cooker with it. That was the best wild game I’ve ever eaten. I’ve heard their diets have a lot to do with the taste too. Maybe it was eating a lot of berries or something, but it was delicious.
Posted on 7/3/24 at 10:41 am to boudinman
quote:
We need some great recipes listed since Louisiana is having its first bear season this fall. I hear it must be cooked well done like pork due to Trichinosis.
My favorite ways I’ve had it so far:
Bear tamales: slow cook the meat until tender, use the rendered fat as the binder for the corn meal rather than pork fat.
Pot roast: slow cook it like you would a pot roast. Taters, onions, carrots, etc.
Best way I can explain it: Bear meat tastes more like beef than beef does. I highly recommend it.
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