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Bear Butchering and Recipes


Mallard1100

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I shot a bear last week and am butchering it myself after ageing in the fridge.  What are some of guys butchering techniques cuts etc. Same as deer or do most guys cube it for a stew? Also what are some of your favorite recipes.  This was a young deep woods bear. Lots of fat so I think it should eat well. Thanks.

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congrats on the bear!!!!

 

get as much fat off, butcher somewhat like a deer......I either look online or cook whatever cut it is like I would deer, beef....of course with bear I cook it longer then beef.....crockpots are great, slow cooking all day, super tender

Edited by BHC
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I cut it and cook it the same as you would for a deer, no need to complicate this. Shoulders are EXTREMELY strong, so I would either grind them, make roasts, or stew meat. All the bear I ever ate was less "bloody" tasting than whitetail, but a little chewier.

 

Some bears MAY have trichinosis, so if you want to be 100% safe, cook past 150 degrees (medium-medium well) and don't make cured products with it (jerky, ring bologna, slim jims). I am sure someone will say they eat bear on the rare side and make jerky and never had a problem, and they may be correct. BUT, the possibility exists for getting trichinosis exists. I think Steve Rinella/ Meat Eater did a show or article where he ate rarer bear and got trich.

Edited by Stan Putz

Catch & release is for guys who don't know how to cook. :cook:

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I cook bear like I do pork. Take the front shoulder or back leg or a roast from back leg,and slow cook it in a heavy pot, in the oven like you would cook pulled pork. 250 degrees for about 3.5 hrs. Add basic seasoning, onions, carrots celery but add no liquid. The meat is almost identical in texture and taste to pork and its delish.

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I do not buthcher them myself, i have it done by a pro butcher. I have found the chops to be the very best with steaks a close second. The NJDF&W has given out a recipe book in the past to successful bear hunters. I tried some of their recipes and did not like the way they came out. I have found simpler is better, i take a chop or steak season it with Montreal Steak seasoning and grill it. They are fantastic done this way ! The ground meat can be used in Chile, Tacos, and my wife even made Shepards Pie with it all were good. Make sure to trim the watery outside fat off when butchering, this is what can give the meat a gamey flavor. The marbleing fat which is firmer actually makes it taste good, very similar to beef fat ! Good Luck !

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I cut it and cook it the same as you would for a deer, no need to complicate this. Shoulders are EXTREMELY strong, so I would either grind them, make roasts, or stew meat. All the bear I ever ate was less "bloody" tasting than whitetail, but a little chewier.

 

Some bears MAY have trichinosis, so if you want to be 100% safe, cook past 150 degrees (medium-medium well) and don't make cured products with it (jerky, ring bologna, slim jims). I am sure someone will say they eat bear on the rare side and make jerky and never had a problem, and they may be correct. BUT, the possibility exists for getting trichinosis exists. I think Steve Rinella/ Meat Eater did a show or article where he ate rarer bear and got trich.

Definetly cook it. They say almost all bears have trichinosis. I got it and I don't know where I got it so be careful.

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Can you grind and use for tacos, meat balls etc? The first bear I shot I was told they wouldn't grind it because of the fat getting all greasy and screwing up the machine, but it seems as long as the fat is trimmed properly it would be the same as venison?

i had my bear processed and 50% of what i got back was hamburger. A 200lb dressed bear yielded about 65lbs of meat
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