Barbecued Bear: A Taste of the North
I remember my grandfather, a trapper in northern Manitoba, recounting stories around a crackling campfire. His tales often involved hunting, the resilience of nature, and the unparalleled taste of wild game, especially barbecued bear. Although I never had the opportunity to share his exact experience of preparing bear in the wilderness, I can still recall the distinct, smoky aroma he’d describe, a fragrance that mingled with the scent of pine and the crisp air of the Canadian Shield. This recipe, adapted from a northern cookbook, is an attempt to capture that essence and bring a little bit of the wild to your table.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 8
- Dietary Type: Protein-Rich
Ingredients
- 3 lbs bear steak, cut into 2-inch cubes
- 1 piece salt pork, cut up
- 1 cup catsup
- 1/3 cup steak sauce, like A1
- 2 tablespoons tarragon vinegar
- 1 onion, diced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 tablespoon chili powder
Equipment Needed
- Heavy fry pan
- Casserole dish with lid
Instructions
- Begin by meticulously trimming all fat from the bear steak. This is crucial for flavor and texture, as bear fat can have a strong taste. Once trimmed, cut the steak into 2-inch cubes.
- In a heavy fry pan, render the salt pork over medium heat. Add the cubed bear meat and sear it on all sides until nicely browned. This step is essential for developing a rich, savory flavor crust.
- Transfer the seared bear meat to a casserole dish.
- In the same fry pan (don’t discard those delicious browned bits!), add the remaining ingredients: catsup, steak sauce, tarragon vinegar, diced onion, lemon juice, salt, and chili powder.
- Bring the sauce to a boil, stirring constantly to ensure all ingredients are well combined and to prevent sticking.
- Pour the simmering sauce over the bear meat in the casserole dish, ensuring the meat is fully submerged.
- Cover the casserole dish tightly with a lid and bake in a preheated oven at 325°F (160°C) for at least 2 hours. Stir the mixture occasionally during baking to ensure even cooking and prevent sticking. The meat is done when it’s fork-tender. The total baking time may vary depending on the age and cut of the bear meat. If after 2 hours it isn’t yet tender, continue baking, checking every 30 minutes.
Expert Tips & Tricks
- The Importance of Trimming: Bear fat has a distinctive flavor that some find unpleasant. Meticulously removing as much fat as possible is vital for a palatable final product.
- Searing is Key: Don’t skip the searing step! This creates a beautiful crust and adds depth of flavor to the meat. Make sure your pan is hot enough to achieve a good sear, but not so hot that it burns the meat.
- Adjusting the Sauce: Taste the sauce before pouring it over the meat. Adjust the sweetness, acidity, or spice level to your liking. A little brown sugar can enhance the richness of the sauce.
- Low and Slow: Cooking at a low temperature for a long time ensures the bear meat becomes tender and succulent. Resist the urge to increase the temperature, as this can result in tough, dry meat.
- Substitutions: If you can’t source bear meat (which is highly likely and often regulated), venison or wild boar can be used as substitutes, though the cooking time might need adjustment.
Serving & Storage Suggestions
Serve the barbecued bear hot, straight from the casserole dish. This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Consider serving alongside roasted vegetables, such as carrots, parsnips, or potatoes, for a complete and satisfying meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooled barbecued bear in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight and gently warm in a saucepan over low heat, adding a splash of broth or water if needed to prevent drying out. Alternatively, you can reheat it in the oven at 300°F (150°C) until heated through.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 285 kcal | 14% |
| Total Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 85mg | 28% |
| Sodium | 450mg | 19% |
| Total Carbs | 20g | 7% |
| Fiber | 2g | 8% |
| Sugar | 15g | N/A |
| Protein | 25g | 50% |
*Percent Daily Values are based on a 2,000 calorie diet.
Variations & Substitutions
- Spicy Barbecue: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a spicier kick.
- Sweet and Tangy: Use apple cider vinegar instead of tarragon vinegar and add a tablespoon of brown sugar for a sweet and tangy flavor.
- Smoked Bear: If you have access to a smoker, smoke the bear meat for a few hours before searing it in the pan for an extra layer of smoky flavor.
- Venison or Wild Boar: As mentioned before, venison or wild boar can be used as substitutes for bear meat. Adjust cooking times accordingly, as these meats may cook faster.
- Slow Cooker Version: This recipe can also be adapted for a slow cooker. Simply sear the meat as directed, then transfer it to the slow cooker along with all the sauce ingredients. Cook on low for 6-8 hours, or until the meat is very tender.
FAQs (Frequently Asked Questions)
Q: Can I use a different cut of bear meat?
A: While steak is recommended, other cuts like roasts can be used. However, adjust the cooking time accordingly, as tougher cuts may require longer cooking to become tender.
Q: Is it necessary to trim all the fat from the bear meat?
A: Yes, trimming the fat is highly recommended, as bear fat has a strong and often unpleasant taste. Trimming it ensures a more palatable final product.
Q: Can I make this recipe in a Dutch oven?
A: Absolutely! A Dutch oven is an excellent choice for this recipe, as it distributes heat evenly and helps to keep the meat moist.
Q: How do I know when the bear meat is cooked through?
A: The meat should be fork-tender and easily pulled apart with a fork. Use a meat thermometer to ensure the internal temperature reaches a safe level, generally over 160°F.
Q: Can I add other vegetables to the casserole?
A: Certainly! Adding vegetables like carrots, celery, or potatoes can enhance the flavor and create a more complete meal. Add them to the casserole dish along with the meat and sauce.
Final Thoughts
Preparing barbecued bear is more than just following a recipe; it’s about connecting with a culinary tradition rooted in the wilderness. While sourcing bear meat may not be feasible for everyone, this recipe serves as a tribute to the resourceful spirit of those who lived off the land. Whether you adapt it with venison, wild boar, or even beef, I encourage you to embrace the process, experiment with flavors, and share your creation with friends and family. Let this dish be a conversation starter, a reminder of our connection to nature, and a testament to the enduring power of food to bring us together.