Bear Steaks??

[The Nailer]

Ok people I could use some help here. I was given a package of bear steaks by a neighbor and am looking for suggestions. I've never cooked or ate bear before, what are its characteristics. Is it like venison? Does it need to be marinated? I love venison and tend to keep those recipes pretty simple because I like the taste, just a little olive oil, crushed garlic and fresh ground pepper then a quick flip on the grill. Will that work w/ these? Any help would be appreciated!

[Salmonsmoker]

Nailer,

I have never cooked Bear, but have eaten it at a party. It was cooked pretty much according to your procedure for venison on the grill with the folloiwng addition - Shagbark Hickory bark (that had been soaked in water for 2 hours) was placed on the briquets so the steaks were also smoked. They were excellent.

I will do some checking and get back to you with more ideas.

Here is some info that my wife just looked up in one of our game cook books: Bear "...is a fatty meat and should be cooked like domestic pork, although it has more the flavor and texture of beef." This slow and thorough cooking is to "destroy any possible trichinae." Quoted from Cooking Wild Game by Zack Hanle

ss



[This message has been edited by Salmonsmoker (edited 12-30-2000).]

[The Nailer]

Thanks SS, I've heard all kinds of stories over the yaers about it being greasy and whatnot, but I suspect that stems from people how either didn't know how to prepare it or those that didn't field dress it properly. I've heard the same types of stories about venison. But those people were just NUTS!!!

[Liver and Onions]

I've had bear back steaks twice. One bear was from Alaska, the other Canada. We cooked them at our hunting cabin just like venison back steaks. They were GREAT ! I hope to get a permit within a year or two so that I can try Mich. black bear.

[The Nailer]

Well, I cooked them the other night and they were very good. I made them just as I do w/ venison, but added a little balsamic vinegar to the olive oil and let them marinate about an hour. I didn't know what cut of steak they were so I was trying to insure tenderness. Aside from the fact I got distracted and overcooked them they were very good. In fact I think they had less of a wild taste then venison (I'm only using that word because I don't know another way to describe venison). Even my wife who was very tentative w/ the first couple of bites cleaned her plate. I don't know where all the stories about bear being greasy comes from these were pure red w/ no fat and what little silver skin was there I trimmed prior to marinating. I'll not turn these down if ever offered again!

[This message has been edited by The Nailer (edited 01-04-2001).]

[Salmonsmoker]

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