Bear with Rice: A Hearty Homestyle Classic

The scent of simmering onions and rich, savory broth always brings me back to hunting camp with my grandfather. He was a man of few words but unparalleled skill in the kitchen when it came to preparing the day’s bounty. While venison was more common, there were a few times when bear was on the menu. The deep, earthy aroma permeated the entire cabin, promising a stick-to-your-ribs meal that warmed us from the inside out after a long day in the woods. This dish, inspired by those memories, captures the essence of simple, satisfying, and flavorful home cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4
• Dietary Type: Varies (see notes)

Ingredients

• 1 ½ – 2 lbs bear steak, cut into thin strips
• 2 tablespoons vegetable oil
• 2 onions, cut into sliced rings
• 1 (10 ¾ ounce) can condensed cream of mushroom soup
• 1 (4 ounce) can sliced mushrooms, drained (reserve liquid)
• ¾ cup dry sherry
• 2-3 pinches minced garlic, to taste
• Hot cooked rice, as much as you like
• Soy sauce, to taste (optional)

Equipment Needed

• Cast iron skillet
• Measuring spoons and cups
• Cutting board
• Knife

Instructions

1. Begin by preparing the bear steak. Using a sharp knife, cut the meat into thin strips, about the width of your finger. This will help it cook evenly and absorb the flavors of the sauce.

2. Heat the vegetable oil in a cast iron skillet over high heat. The skillet should be nice and hot before you add the meat to ensure a good sear.

3. Add the bear meat to the hot skillet and brown it on all sides. Don’t overcrowd the pan; if necessary, work in batches to achieve a good sear. This step is crucial for developing deep, rich flavor.

4. Add the sliced onions to the skillet with the browned bear meat.

5. Sauté the onions until they are tender and translucent. This will take about 5-7 minutes, stirring occasionally to prevent burning.

6. In a separate bowl, blend together the condensed cream of mushroom soup, dry sherry, reserved liquid from the canned mushrooms, and minced garlic. Stir until smooth and well combined.

7. Pour the soup mixture over the bear meat and onions in the skillet.

8. Add the drained sliced mushrooms to the skillet.

9. Reduce the heat to low, cover the skillet, and simmer for approximately 1 hour, or until the bear steak is tender. Check the meat periodically to ensure it’s not drying out; add a splash of water or broth if necessary. The simmering process allows the flavors to meld together beautifully, creating a rich and savory sauce. You can test the tenderness of the meat by piercing it with a fork. It should be easily pierced with minimal resistance.

10. Serve the bear with rice over a bed of hot cooked rice. Add a splash of soy sauce to taste, if desired.

Expert Tips & Tricks

• For an even deeper flavor, consider marinating the bear steak in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking.

• If you don’t have dry sherry on hand, you can substitute with dry red wine or beef broth. The sherry adds a subtle sweetness and depth of flavor, but other options will work in a pinch.

• To thicken the sauce, remove the lid during the last 15 minutes of simmering. This will allow some of the liquid to evaporate and concentrate the flavors. Alternatively, you can whisk in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.

• Don’t discard the mushroom liquid! It’s packed with umami flavor and adds a significant boost to the sauce.

• If you prefer a smoother sauce, you can use an immersion blender to partially blend the sauce after the meat is cooked. Be careful not to over-blend, as you want to retain some texture.

• For a richer flavor, consider searing the bear steak in bacon fat instead of vegetable oil.

Serving & Storage Suggestions

Serve this hearty dish immediately over a bed of freshly cooked rice. A side of steamed green beans or a simple salad complements the richness of the bear and rice. Garnish with fresh parsley or chives for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the bear and rice in a skillet over low heat, adding a splash of broth or water if needed to prevent drying out. Alternatively, you can microwave it in short intervals, stirring in between, until heated through.

For longer storage, the cooked bear can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the sauce may change slightly after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	80mg	27%
Sodium	800mg	35%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	8%
Sugars	8g
Protein	30g	60%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Venison or Beef: If you don’t have access to bear meat, venison or beef steak can be used as a substitute. Adjust cooking time accordingly, as venison may require slightly less time to become tender.
• Gluten-Free: Use gluten-free cream of mushroom soup and tamari instead of soy sauce to make this dish gluten-free.
• Dairy-Free: While condensed cream of mushroom soup is typically not dairy-free, you can find dairy-free versions available at some specialty stores. Alternatively, you can make your own dairy-free cream sauce using mushrooms, vegetable broth, and a thickener like cornstarch or arrowroot powder.
• Vegetable Additions: Add other vegetables such as bell peppers, carrots, or celery to the skillet along with the onions for added flavor and nutrition.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Is bear meat safe to eat?
A: Yes, bear meat is safe to eat if properly cooked to an internal temperature of 160°F (71°C) to kill any potential parasites, such as Trichinella.

Q: Can I use fresh mushrooms instead of canned?
A: Absolutely! Fresh mushrooms will add a richer flavor. Use about 8 ounces of sliced fresh mushrooms and sauté them with the onions until tender. You may need to add a splash of broth to the skillet to prevent them from drying out.

Q: What type of rice is best for serving with this dish?
A: Long-grain white rice, brown rice, or even wild rice are all excellent choices. Choose the type of rice that you enjoy the most.

Q: Can I make this dish in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the bear meat and sauté the onions in a skillet before transferring them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or on high for 3-4 hours, or until the meat is tender.

Q: How can I tell if the bear meat is cooked through?
A: The best way to ensure the bear meat is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding any bone. It should register 160°F (71°C). The meat should also be tender and easily pierced with a fork.

Final Thoughts

This Bear with Rice recipe is more than just a meal; it’s a connection to tradition, a celebration of resourcefulness, and a comforting taste of home. Whether you’re a seasoned hunter or simply looking for a hearty and flavorful dish, I encourage you to give this recipe a try. Don’t be afraid to experiment with variations and substitutions to make it your own. Share your creations with friends and family, and let the aromas and flavors transport you to a place of warmth and contentment. I hope you enjoy it as much as my family and I do. Bon appétit!