About Cooking Bear Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Remove all fat from bear meat at once, as it turns rancid very
quickly. Marinate at least 24 hours in an oil based marinade. Cook as
for any recipe for beef pot roast or beef stew. Cub will need at
least 2 1/2 hours cooking and mature bear 3 1/2 to 4 hours. Always
cook to well done at avoid trichinosis as for pork.
Adapted from the Joy of Cooking by Jim Weller
Submitted By JIM WELLER On 08-24-95
Title: Sweet and Sour Black Bear
Categories: Game
Yield: 1 text file
Bear meat isnt as common in the average household as other big game
but, if the bear is young and tender and hadnt learned to catch fish
it should taste good enough for anybody. Be sure that bear meat is
thoroughly cooked to avoid trichinosis.
Cube about 2 lbs. of bear meat and sprinkle with salt and pepper, then
dredge with flour. Brown in a little shortening. After the bear
pieces are browned, add 1/2 c. water, 1/4 c. wine vinegar and 2 T.
soy sauce. Cover and simmer for an hour or until fork tender. Now
add 1 c. apricot jam and 1 green pepper, diced, and cook 20 min.
longer. Serve over rice.
Typed by Jody Sasse
Submitted By JIM WELLER On 08-24-95
Source from luhu.jp
quickly. Marinate at least 24 hours in an oil based marinade. Cook as
for any recipe for beef pot roast or beef stew. Cub will need at
least 2 1/2 hours cooking and mature bear 3 1/2 to 4 hours. Always
cook to well done at avoid trichinosis as for pork.
Adapted from the Joy of Cooking by Jim Weller
Submitted By JIM WELLER On 08-24-95
Title: Sweet and Sour Black Bear
Categories: Game
Yield: 1 text file
Bear meat isnt as common in the average household as other big game
but, if the bear is young and tender and hadnt learned to catch fish
it should taste good enough for anybody. Be sure that bear meat is
thoroughly cooked to avoid trichinosis.
Cube about 2 lbs. of bear meat and sprinkle with salt and pepper, then
dredge with flour. Brown in a little shortening. After the bear
pieces are browned, add 1/2 c. water, 1/4 c. wine vinegar and 2 T.
soy sauce. Cover and simmer for an hour or until fork tender. Now
add 1 c. apricot jam and 1 green pepper, diced, and cook 20 min.
longer. Serve over rice.
Typed by Jody Sasse
Submitted By JIM WELLER On 08-24-95
Source from luhu.jp