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So if I get lucky to get a bear this spring I'm going to try a brine and smoked ham.
What are some of your favorite bear dishes?
What are some of your favorite bear dishes?
Looks like the corned venison roasts I make. They are excellent. I would imagine you could even corn a possum and it would be great! LolCorned bear roast. Corn it in the fridge for 5 days before cooking cooking it either in a Dutch Oven or a Crock Pot - my wife has done it both ways. She has also corned Buffalo Roasts which are excellent as well.
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The recipe is on the internet:
Alaskan Corned Black Bear Roast - The Alaska Lifewww.thealaskalife.com › blog › alaskan-corned-black-...
Yeah I had plans on making a bunch of sausage up with it.Bear Brats are excellent.
Mix your bear scraps/burger with some pork. 50:50 or 60:40 whatever you prefer...
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Mix in your favorite Brat seasonings...
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Break out the sausage stuffer...
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Viola!! Bear Brats!
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Yes - the more well done bear loin was still tender...just not quite as tender as the med-rare, which just melts in your mouth. Try one out for sure - you won't regret it.Yeah I had plans on making a bunch of sausage up with it.
I love corned vension, I would think the bear is a little more moist corned, ill have to try that.
the loins kinda turn me off due to having to cook them to 160, were they tender?
My wife a girl raised in the north woods does it the same way....SIMPLE and so delicious....we had for News Years Eve dinner 1/6th of the neck meat from my 460 lb boar....First time I ever had bear and wanted simple so I could see what it tasted like, browned it in cast iron skillet and into a slow cooker with a little beef broth and onions. Tender and sweet, Fantastic!!! View attachment 630261
Brined or cured? Not nitpicking, I realize some people use the terms interchangeably but they are two different things. These two bear hams have been cured and came out great. I would recommend deboning first then tie or net it.So if I get lucky to get a bear this spring I'm going to try a brine and smoked ham.
What are some of your favorite bear dishes?
The recipe I read said brined for 5 daysBrined or cured? Not nitpicking, I realize some people use the terms interchangeably but they are two different things. These two bear hams have been cured and came out great. I would recommend deboning first then tie or net it.
You did ask what my favorite is though....canned bear. Great stuff and extremely versatile. Whether making stroganoff, enchiladas or a quick stew. Plus it lasts for years.
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Have you done the front shoulders that way?Brined or cured? Not nitpicking, I realize some people use the terms interchangeably but they are two different things. These two bear hams have been cured and came out great. I would recommend deboning first then tie or net it.
You did ask what my favorite is though....canned bear. Great stuff and extremely versatile. Whether making stroganoff, enchiladas or a quick stew. Plus it lasts for years.
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https://hunttoeat.com/blogs/recipes...old-by-hunt-to-eat-ambassador-michael-cravensBrined or cured? Not nitpicking, I realize some people use the terms interchangeably but they are two different things. These two bear hams have been cured and came out great. I would recommend deboning first then tie or net it.
You did ask what my favorite is though....canned bear. Great stuff and extremely versatile. Whether making stroganoff, enchiladas or a quick stew. Plus it lasts for years.
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Perfect, so the Prague Powder (aka pink salt) is sodium nitrite which gives hams the pink color and completely changes the taste....think a pork roast versus a ham. The pink color of the salt is simply for easy identification, it does not cause the pink color of the meat, nitrite does that.https://hunttoeat.com/blogs/recipes...old-by-hunt-to-eat-ambassador-michael-cravens
This is the recipe I'm going to follow